It’s officially November, Halloween has come and gone, now it is time to think about Thanksgiving… not Christmas. It is just too early for Christmas. We can’t skip over the Thanksgiving hype. Next, to 4th of July food, it’s the second best holiday food menu out there! This is the first installment of many to bring you various Friendsgiving and Thanksgiving recipe ideas. They’re all supposed to be super easy, but also super delicious. Nobody wants to be bringing or eating bad food during the holidays. It should be against the law. The first recipe I have is a Roasted Acorn Squash Salad!
Acorn squashes are far smaller than spaghetti or butternut squash, making it like a billion times easier to cut. Hello, I said I was making everything easy. I used one acorn squash and that was good for 2-3 salads. I would say slice your squash no more than like 1/4-1/2 inch thick. They cook easier and quicker the smaller you slice them too. Also, to make cleaning dishes easier (cause dishes suck) wrap a cookie baking sheet with aluminum foil. This way nothing will crust on your sheet, but you still need to wash it. It’ll just be easier!
I followed these directions to roast my acorn squash to perfection. You could totally add the parmesan to the acorn squash like this recipe calls for. I just drizzled my slices in olive oil, salt, pepper, and garlic. Went with savory spices for the sweet squash, especially since it is being paired with pomegranate seeds and pear slices. I also topped this with chopped walnuts for a sort of neutralizer and a little bit more crunch and a lil’ extra some-something. Below you’ll find the recipe for this roasted acorn squash salad!