Ingredients
Serves 4 to 6
- One (2-pound) acorn squash
- 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
Martha Stewart
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