- 30 min
Allergens: Dairy, Nut, Sulphite
Prepare the squash
Preheat oven to 425°F
Halve the acorn squashes and remove seeds.
Prepare the ingredients
Slice squash lengthwise.
Peel and slice the onion.
Prepare and cook the squash
Add onion and squash to a large bowl and drizzle with 1 Tbsp of olive oil (double for 4 ppl.), salt and pepper. Toss to coat well.
Place on a baking tray lined with parchment paper and bake for 25 minutes.
Roast the pumpkin seeds
Roast the pumpkin seeds in a dry pan over low heat for about 5 minutes, stirring often so they don't burn. Remove and set aside.
Make a balsamic reduction
Add the balsamic vinegar to a small pot and cook over medium heat for 5 minutes to reduce. Set aside.
Build the salad and serve
In a bowl, mix roasted vegetables together with arugula. Add balsamic vinegar reduction and a drizzle of olive oil, salt and pepper. Mix well to coat.
Serve topped with pumpkin seeds and Parmesan cheese.