08 Mar Roasted Squash Salad Bowl
The inspiration for this recipe came from Mother Earth Living magazine. I loved the idea of making edible bowls out of roasted squash. I experimented with melted coconut oil, balsamic vinegar and honey to make a nice glaze for the squash. I used a higher oven temperature, as I find it yields a richer flavour from vegetables. I then added a nice spring mix salad with roasted pumpkin seeds – wow! We sure had happy tummies. This really is easy, and it presents really nicely too, which always enhances your dining experience 🙂
Since I don’t have a terrific track record with cutting dense vegetables, I’m always a little hesitant when it comes to cutting squash. I decided to toss the squash in the oven as it was warming for about eight minutes. It was just enough time to soften the squash so that cutting it was a breeze. I then scooped out the seeds and placed the two halves on a parchment lined baking sheet. I spread about 2 tablespoons of the glaze on each half, and then added a wee bit more part way through roasting.
Roasted Squash Salad Bowls
1 acorn squash – cut in half and seeds removed
3 tablespoons coconut oil – warmed to liquid
3 tablespoons balsamic vinegar
2 tablespoons honey – be sure to use “Be Kind” honey from Dickey Bee 😉
1/4 teaspoon salt
1/8 – 1/4 teaspoon coriander
pepper to taste
2 tablespoons pumpkin seeds – roast in separate pan from squash for about 5 minutes
Preheat oven to 400 F degrees. Whisk oil through coriander until thoroughly mixed. Rub about 2 tablespoons of glaze on each half of the squash – really get in there so that the squash is well coated. Sprinkle with pepper if desired. Place cut side up on parchment-lined baking sheet. Roast for about 40 minutes, turning and adding more glaze if needed halfway through. Squash should be tender and just starting to caramelize.
Add salad of choice (we had a nice spring mix salad with tomato and zucchini and nice balsamic vinaigrette) with lightly roasted pumpkin seeds and enjoy!