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Ingredients
- 1 acorn squash
- 2 tbsp olive oil - divided
- 2 tsp apple cider vinegar
- 1/2 tsp salt
- 4 cups arugula
- 1 apple - cored and thinly sliced
- 1/2 cup red onion - thinly sliced
- 2 tbsp pumpkin seeds (pepitas)
Ingredients
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Instructions
- Heat half of the olive oil in a skillet or grill pan over medium-high heat. Slice acorn squash into thin moons, season with salt and pepper, and place in pan. Cook until tender (about 10 minutes per side). In a small bowl, whisk apple cider vinegar, remaining olive oil, and salt and set aside. In a large bowl, combine arugula, apples, pumpkin seeds, and squash. Toss with dressing, divide, and serve.
Tips for safely cutting acorn squash?
Great question, @dbucka! I always YouTube it. This should be helpful: https://www.youtube.com/watch?v=cv3j2v1eiuo
Thanks for that video! Do you know if it should be peeled for this recipe or skin left on?
You could do it either way, Keri! I would suggest peeling if it’s your first time with acorn squash. Enjoy!