Food & Cooking Recipes Salad Recipes Roasted Acorn Squash Salad with Warm Goat Cheese Rounds 3.0 (13) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: not applicable Servings: 6 This recipe is adapted from Sara Foster's "Fresh Every Day" cookbook, published by Clarkson Potter, 2005. Ingredients 1 acorn squash (2 pounds) 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 tablespoon fresh rosemary needles, chopped Sea salt and freshly ground pepper ¼ cup fresh bread crumbs 1 tablespoon fresh thyme (3 to 4 sprigs) 6 ounces goat cheese, sliced into ⅓-inch rounds 4 cups spinach and arugula leaves, washed and dried Balsamic Vinaigrette for Roasted Acorn Squash Salad Directions Preheat oven to 400 degrees. Remove stem and tip end of squash; halve lengthwise. Remove seeds. Cut crosswise into 1/2-inch-thick slices; transfer to a parchment-lined baking sheet. Drizzle with olive oil, vinegar, and rosemary, tossing to coat; season with salt and pepper. Spread squash in a single layer; roast, turning once halfway, until tender and golden brown around edges, 35 to 40 minutes. Remove from oven. Reduce oven temperature to 350 degrees. Meanwhile, combine breadcrumbs, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Roll goat cheese rounds in breadcrumbs, pressing gently to coat well; transfer to another parchment-lined baking sheet. Cover with plastic wrap, and refrigerate until chilled. Just before serving, transfer goat cheese rounds to oven; bake until cheese is just warm but doesn't lose its shape, 4 to 5 minutes. In a large bowl, combine greens with 1/2 cup vinaigrette, tossing to combine. Season with salt and pepper. Mound greens on plates, and top with squash slices and goat cheese; serve immediately. Rate it Print