This Roasted Acorn Squash Salad recipe is a hearty, seasonal salad from Lidia’s Family Table. Lidia developed it to showcase the sweet, buttery flavor of winter squash, enhanced with a simple drizzle of reduced balsamic and crunchy almonds.
Ingredients (Serves 4 to 6)
- 3 pounds acorn squash (one large or two small)
- 2 tablespoons extra-virgin olive oil (for roasting)
- ½ teaspoon salt (for roasting)
- 2 teaspoons extra-virgin olive oil (for dressing)
- ⅛ teaspoon salt (or more, to taste)
- ¼ cup slivered almonds, toasted
- ~1 tablespoon reduced balsamic vinegar, thickened for drizzling
- 2 tablespoons (or more) crumbled cheese (optional) — for example aged goat cheese, drained fresh ricotta, cottage cheese, or ricotta salata
Instructions for Roasted Acorn Squash Salad
- Preheat the oven to 400 °F (≈ 200 °C). As soon as the oven is hot, you may toast the slivered almonds: spread them on a baking sheet and bake for about 5 minutes (shaking once or twice) until lightly golden and fragrant. Alternatively, toast them while the squash roasts or afterward.
- Prepare the squash: Using a sharp vegetable peeler or paring knife, strip off the peel from the raised ridges of the squash. You don’t have to remove all the peel—leaving portions helps the squash retain its shape and gives a rustic look.
- Cut the squash in half lengthwise and scoop out the seeds and fibrous interior. Place each half cut side down. Trim the ends, then slice each into semicircular pieces about 1 inch thick.
- On a large baking sheet (nonstick, or lined with parchment or a silicone mat), place the squash slices in a pile. Drizzle with the 2 tablespoons olive oil and sprinkle the ½ teaspoon salt. Toss to coat evenly. Then spread the slices flat on the sheet, arranged so they do not touch each other.
- Roast the squash in the oven for about 20 minutes. Then flip each piece and roast an additional 15 minutes (or until the squash is just tender throughout and the edges are nicely caramelized). Test with a fork.
- Let the squash cool on the pan until you’re ready to serve. Arrange the slices (two or three per portion) on a large serving platter or on individual salad plates, either symmetrically or in a casual pile.
- Right before serving, drizzle the remaining 2 teaspoons of olive oil and sprinkle the ⅛ teaspoon salt (or adjust to taste). Scatter the toasted almonds over the squash. Drizzle streaks or swirls of the warm reduced balsamic vinegar over it. Finally, crumble the cheese over the top.
Enjoy Lidia Bastianich Roasted Acorn Squash Salad – may it bring warmth, autumn color, and flavor to your table!