Roasted Acorn Squash and Candied Lemon Zest Salad

Photo: Elizabeth

Ingredients

1 acorn squash

1 head romaine lettuce, chopped

1 lemon, zested

1 teaspoon sugar

1/4 cup sliced almonds

4 large basil leaves, julienned

extra virgin olive oil

salt and pepper to taste

Preparation

Preheat oven to 375 degrees F.

Slice top and bottom of acorn squash, to remove stem and tip end of squash. Halve squash lengthwise. Remove seeds and cut crosswise into 1/2-inch slices. Place slices on heavy duty baking sheet, drizzle with olive oil and season with salt and pepper. Roast in oven 40-45 minutes until lightly browned, turning once halfway through cooking. Let cool slightly before serving.

Meanwhile, toast almonds in a saute pan over medium heat until lightly browned. Stir together lemon zest and sugar and let sit, the longer the better.

On serving platter, lay down chopped lettuce. Top with squash slices and sprinkle with lemon zest, toasted almonds, and basil. Drizzle with extra virgin olive oil and squeeze lemon juice all over.