- 30 min
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 olive oil, 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 over low heat for about 5 minutes, mixing often so they don't burn. Remove and reserve.
Make a balsamic reduction
Add the balsamic vinegar to a small pot and cook over medium heat for 5 minutes to reduce. Reserve.
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.