Roasted Acorn Squash Salad
- 2 acorn squash 1 bag of fresh baby spinach 2 tsp olive oil
- divided 1 medium bunch of green beans 1 clove garlic 1 cup toasted pecans 1 tsp salt 1/4 tsp red pepper flakes 4 tbsp compliant cranberry sauce
- Preheat oven to 425. Cut acorn squash in half lengthwise and scoop seeds from the flesh using a spoon. Slice each half across to make 1/2 inch wide slices. Lay slices flat on a cookie sheet and brush lightly with olive oil and season lightly with salt and pepper. Cook for about 4-6 minutes on each side until golden. Wash and dry green beans. Peel and mince garlic clove. Heat 1 tsp olive oil in a pan over medium heat and add garlic & green beans. Cover and allow to steam until bright green, stirring occasionally, about 5 minutes. Season with salt, pepper and red pepper flakes. Spread spinach on a large plate, then lay slices of squash on top. Top with pecans and green beans and cranberry sauce. edition
acorn, green beans
Taken from www.epicurious.com/recipes/member/views/roasted-acorn-squash-salad-52963281 (may not work)