Ingredients

The following ingredients have 4 Servings
  • 1 acorn squash (halved and seeded)
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh rosemary
  • 1/4 teaspoon sea salt
  • 1/4 cup fresh bread crumbs (or store bought)
  • 1 tablespoon fresh thyme leaves
  • 6 ounces goat cheese (sliced into 1/3 inch rounds)
  • 4 cups baby spinach (washed and drained)
  • balsamic vinaigrette

Instruction

  • Preheat the oven to 400.
  • Remove the stem ends from the squash and cut it cross-wise into 1/2-inch half moon slices. Place it on a large baking sheet and drizzle with the olive oil, vinegar, rosemary and salt and pepper. Roast for 35-40 minutes, turning once at the halfway point. Remove when it is tender and golden brown on the edges.
  • Reduce the oven temperature to 350.
  • While the squash is roasting, in a small bowl combine the bread crumbs with the thyme and 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Roll the goat cheese rounds in the crumb mixture, pressing gently to help the crumbs adhere. Transfer to a baking sheet and chill in the fridge, while you wait for the squash
  • Right before serving, pop the goat cheese rounds into the oven. Roast for about 4-5 minutes to soften and warm.
  • Place the greens in a bowl and drizzle with your favorite balsamic vinaigrette. Mound the greens on a platter or individual serving plates. Top with the acorn squash and goat cheese rounds and serve immediately.