This salad was invented to use up leftover roasted acorn squash. I have included the recipe for roasting the squash and it’s seeds.

ROASTED ACORN SQUASH SALAD

3 small heads Red Leaf lettuce or 1 large head butter or Oak leaf lettuce, washed and dried
2 cups roasted acorn squash (see below)
1/3 cup leftover acorn squash seeds, roasted (see below)
1/2 teaspoon kosher salt
2 Tablespoons balsamic vinegar
3 Tablespoons extra-virgin olive oil

Place the lettuce in a large salad bowl. Top with the squash and seeds. Season with the salt, drizzle with the vinegar and oil, and toss the salad gently. Serve with warm, crusty bread.

ROASTED ACORN SQUASH:
2 medium acorn squashes (3 1/2 to 4 pounds)
3 Tablespoons butter
1/3 cup brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 sprigs fresh thyme

Preheat oven to 425 degrees F.

After trimming the ends, slice the squash in half lengthwise. Scoop out the seeds and slice each half into quarters. (Save the seeds to make a toasted snack, or toss them into Roasted Acorn Squash Salad) place the squash slices in the roasting pan and dot with the butter. Sprinkle with the brown sugar, salt and pepper. Scatter on the thyme.

Cover with foil and bake 20 minutes. Remove the foil. And roast 10 minutes more or until the squash is tender.

Serve warm or at room temperature.

TO ROAST ACORN SQUASH SEEDS:
Under running water, separate the seeds from any membrane. Pat them dry with paper towels. Toss a bowl with 1 Tablespoon olive oil and a generous pinch of kosher salt, then spread them on a baking sheet. Bake at 350 degrees F. for 10-15 minutes until golden brown.