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Caramelized Squash and Onion Salad with Arugula https://www.metro.ca/userfiles/image/recipes/salade-courge-oignon-caramelise-10737.jpg PT30M PT30M PT1H00M
Preheat oven to 425°F.Halve the acorn squashes and remove seeds.Slice squash lengthwise.Peel and slice onion.Add onion and squash to a large bowl and drizzle with olive oil, salt and pepper. Toss to coat well.Place on a baking tray lined with parchment paper and bake for 25 minutes.Roast the pumpkin seeds over low heat for about 5 minutes, mixing often so they don't burn. Remove and reserve.Add the balsamic vinegar to a small pot and cook over medium heat for 5 minutes to reduce. Reserve.Remove vegetables from the oven.In a bowl, mix roasted vegetables together with arugula.Add balsamic vinegar reduction and a drizzle of olive oil.Season with salt and pepper to taste.Mix well to coat. Serve topped with pumpkin seeds and Parmesan cheese.Source: Missfresh.com
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1 acorn squash 1/4 cup (60 mL) pumpkin seeds 1 Tbsp. (15 mL) olive oil 1 red onion 50 g parmesan 100 g arugula 100 mL balsamic vinegar
Caramelized Squash and Onion Salad with Arugula

Caramelized Squash and Onion Salad with Arugula

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2
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    acorn squash
  • 1/4 cup
    (60 mL)
    pumpkin seeds
  • 1 Tbsp.
    (15 mL)
    olive oil
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    1 L SELECTED VARIETIES


  • 1
    red onion
  • 50 g
    parmesan
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    PARMIGIANO REGGIANO CHEESE

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  • 100 g
    arugula
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  • 100 mL
    balsamic vinegar
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    UNICO BALSAMIC VINEGAR

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    500 ml SELECTED VARIETIES


Imprimer ma sélection

Preparation

Preheat oven to 425°F.

Halve the acorn squashes and remove seeds.

Slice squash lengthwise.

Peel and slice onion.

Add onion and squash to a large bowl and drizzle with olive oil, salt and pepper. Toss to coat well.

Place on a baking tray lined with parchment paper and bake for 25 minutes.

Roast the pumpkin seeds over low heat for about 5 minutes, mixing often so they don't burn. Remove and reserve.

Add the balsamic vinegar to a small pot and cook over medium heat for 5 minutes to reduce. Reserve.

Remove vegetables from the oven.

In a bowl, mix roasted vegetables together with arugula.

Add balsamic vinegar reduction and a drizzle of olive oil.

Season with salt and pepper to taste.

Mix well to coat. Serve topped with pumpkin seeds and Parmesan cheese.

Source: Missfresh.com

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