Looking for a new salad recipe? This roasted acorn squash and pancetta salad is so tasty and is super fun to serve to your family and friends. I love making this as both a main course and a side dish.
1 acorn squash
1 bag of fresh spinach
1 handful of toasted almond slices
1 handful of fresh raspberries
1/4 cup of pancetta
For the Acorn Squash:
You can oven roast your acorn squash or you can also use your slow cooker. To cook your acorn squash in the oven, begin by preheating your oven to 375 degrees. Then slice your acorn squash in half and remove the seeds in the middle. Spray your baking dish with non-stick spray and then add the squash. Add about two tablespoons of maple syrup and one tablespoon of brown sugar to both slices. Then add about 1/4 cup of water to the dish keep the squash from drying out. Bake for thirty minutes or until tender.
I absolutely love my slow cooker and find it’s such a useful tool in the kitchen. I love making acorn squash in my slow cooker because it makes my entire house smell amazing! It’s super simple too. Begin by spraying your slow cooker with non-stick spray. Then slice your acorn squash in half and remove the seeds in the middle. Add about two tablespoons of maple syrup and one tablespoon of brown sugar to both slices. Add about 1/4 cup of water to the bottom of your slow cooker to prevent any syrup or sugar from burning. Cook on low for 4 to 6 hours.
For the Salad:
Once your acorn squash has cooled, slice it into bite size pieces. Mix the remaining ingredients well and serve with your favorite slightly sweet salad dressing.
If you loved this roasted acorn squash and pancetta salad then check out these other recipes below:
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