Roasted Acorn Squash And Candied Lemon Zest Salad – a delicious recipe with acorn, lemon zested, sugar, almonds, basil, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 375 degrees F.
2
Slice top and bottom of acorn squash, to remove stem and tip end of squash. Halve squash lengthwise. Remove seeds and cut crosswise into 1/2-inch slices. Place slices on heavy duty baking sheet, drizzle with olive oil and season with salt and pepper. Roast in oven 40-45 minutes until lightly browned, turning once halfway through cooking. Let cool slightly before serving.
3
Meanwhile, toast almonds in a saute pan over medium heat until lightly browned. Stir together lemon zest and sugar and let sit, the longer the better.
4
On serving platter, lay down chopped lettuce. Top with squash slices and sprinkle with lemon zest, toasted almonds, and basil. Drizzle with extra virgin olive oil and squeeze lemon juice all over.
137
kcal
Calories
6
g
Fat
19
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 acorn squash, 1 head romaine lettuce chopped, 1 lemon zested, 1 teaspoon sugar, and more.
Yes, Roasted Acorn Squash And Candied Lemon Zest Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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