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Ingredients

Serves 4 to 6

• 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
• 1/4 cup fresh bread crumbs
• 1 tablespoon fresh thyme (3 to 4 sprigs)
• 6 ounces goat cheese, sliced into 1/3-inch rounds
• 4 cups spinach and arugula leaves, washed and dried
• Balsamic Vinaigrette for Roasted Acorn Squash Salad

Description

This Recipe Is Adapted From Sara Foster\'s 'Fresh Every Day' Cookbook, Published By Clarkson Potter, 2005.

Martha Stewart