Acorn squash is seasoned and roasted savory sweet to balance the slightly sweetened tart punch of homemade candied lemon zest. Romaine lettuce provides a refreshing base for this salad, finished with fresh basil. This recipe comes to us from Elizabeth of Sophisticated Pie.
- 1 acorn squash
- a few drizzles extra virgin olive oil
- salt and pepper, to taste
- 1/4 cup almonds, sliced
- 1 lemon, zested
- 1 teaspoon sugar
- 1 head romaine lettuce, chopped
- 1/2 lemon, cut into wedges
- 4 large basil leaves, cut into julienne
Preheat an oven to 375 degrees.
Slice the top and bottom of the acorn squash to remove the stem and tip ends. Halve the squash lengthwise. Remove the seeds with a spoon and cut crosswise into 1/2-inch slices.
Place the squash slices on a baking sheet, drizzle with olive oil and season with salt and pepper to taste. Roast in the oven for 20 minutes, flip the squash to its other side and roast for 20-25 minutes more, or until the squash slices are lightly browned. Set aside to let cool slightly before serving.
While the squash is roasting, toast the almonds in a sauté pan over medium heat for 4-6 minutes, or until the almonds have lightly browned and are beginning to become fragrant.
Combine the lemon zest and sugar together in a small bowl, mix thoroughly and let sit. The longer the lemon zest sits with the sugar, the better the flavors with blend.
To serve, lay the chopped lettuce in 4 equal portions on plates. Top with the cooled, roasted squash slices. Sprinkle the squash with the candied lemon zest, toasted almonds and basil. Squeeze the lemon wedges to top the squash with lemon juice to preference and add an additional drizzle of olive oil if desired. Taste for seasoning, sprinkle with more salt and pepper if needed and enjoy.