Roasted Acorn Squash Salad
Ingredients
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1 acorn squash
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2 tablespoons extra-virgin olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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6 cups baby arugula
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1 avocado
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3 Persian cucumbers
Tools
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measuring cups
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measuring spoons
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large bowl
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chopping board
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knife
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June Pan
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spoon
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June Oven
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Preferences
Cut in the squash in half
Carefully cut the squash in half lengthwise and use a spoon to scoop out the seeds. Discard the seeds.
1 acorn squash
knife
chopping board
spoon
Slice the squash
Place the squash halves flat side down on the chopping board and cut them lengthwise into ½-inch-thick slices.
Transfer the squash to the June Pan
Arrange the squash slices on the June Pan on their sides with space between each slice.
June Pan
Add the oil, salt and pepper
Drizzle the oil and sprinkle the salt and pepper evenly over the squash.
2 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
measuring spoons
Roast the squash
Place the June Pan on the middle shelf of the June Oven. Roast the squash until it is very tender and golden brown, about 17 minutes. June will notify you when the squash is done.
June Oven
Start the salad
While the squash is cooking, start the salad. Put the arugula in a large bowl and arrange the sliced avocado, cucumbers and shallot over the leaves. Sprinkle the pomegranate seeds over the salad.
6 cups baby arugula
1 avocado
3 Persian cucumbers
1 shallot
½ cup pomegranate seeds
large bowl
measuring cups
Add the squash
Remove the squash from the June Oven and set aside until cool enough to handle. Arrange the squash over the salad.
Add the oil and vinegar
Drizzle the oil and vinegar over the salad.
3 tablespoons extra-virgin olive oil
1½ tablespoons balsamic vinegar
Add the salt, pepper and feta and serve
Sprinkle the salt, pepper and feta over the salad and serve immediately.
½ teaspoon salt
¼ teaspoon black pepper
½ cup crumbled feta cheese
