Mushroom-Stuffed Acorn Squash Salads
A hearty, healthy salad that is unique and special to the fall season.
- 2 1-lb. acorn squash
- 4 tbsp. olive oil
- kosher salt and ground black pepper to taste
- 2 tbsp. butter
- 1 lb. fresh cremini mushrooms quartered
- 1 cup finely chopped onion
- 1/2 cup finely shredded Parmesan cheese
- 1 Tbsp. chopped fresh thyme
- 1/4 tsp. crushed red pepper
- 1/2 cup panko
- 8 cups baby greens or microgreens
- 2 tbsp. red wine vinegar
- Preheat oven to 400 degrees Farenheit. Line a large baking sheet with parchment paper. Place an acorn squash on a thick towel to keep it from sliding around. Wish a sharp knife, cut the acorn squash lengthwise into four wedges; use a spoon to remove and discard seeds. Trim so pieces lay flat. Repeat with remaining squash.
- Place squash pieces on the prepared baking sheet and brush with 2 tbsp. of the oil. Season with salt and black pepper. Bake 20 to 25 minutes or until just tender.
- Meanwhile, in an extra-large skillet heat 1 tbsp. each of the oil and butter over medium-high. Add mushrooms and onion. Cook 7 to 9 minutes or until tender and mushrooms are browned, stirring occasionally. Remove from heat. Stire in Parmesan, thyme, crushed red pepper, and salt to taste.
- Melt the remaining 1 Tbsp. butter. Toss with panko to coat. Spoon mushroom mixture into square pieces. Sprinkle with panko. Bake 8 to 10 minutes or until panko is golden brown.
- Toss greens with the remaining 1 tbsp. oil and the vinegar. Divide greens evenly among serving plates. Use a spatula to place baked squash on top of greens, then arrange as desired.