Ingredients
- 2 acorn (4 pounds) squash (about 2 lb. each, halved lengthwise, seeds removed)
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon black pepper (divided)
- 8 ounces crimini mushrooms (chopped)
- 1 shallot, chopped (large shallot)
- 5 ounces spinach (baby spinach)
- 5 ounces sliced bread (5 slices sandwich bread, cut into 1/2 inch pieces)
- 4 ounces crumbled goat cheese (divided)
- 5 ounces mixed greens
- 1 teaspoon lemon juice
How to Make
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Step 1: Preheat oven to 425°F and line a backing sheet with parchment paper.
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Step 2: Brush 1 tablespoon oil on cut side of squash halves; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place squash, cut side down, on the baking sheet; bake until slightly tender, 20 to 25 minutes. Remove from oven; turn cut side up.
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Step 3: While squash is baking, heat 1 tablespoon oil in a large skillet over medium-high. Add mushrooms and shallot; cook, stirring occasionally, until tender, about 5 minutes.
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Step 4: Add spinach; cook until wilted, about 1 minute. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat and fold in bread and cheese.
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Step 5: Divide the mushroom mixture among the four squash halves, return to oven, and bake until tender, about 8 to 10 minutes. Increase temperature to high broil. Broil until lightly browned, 3 to 5 minutes.
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Step 6: Toss greens with lemon juice and remaining 1 tablespoon oil, 1/4¼ teaspoon salt, and 1/8 teaspoon pepper. Serve salad with squash.
We hope you enjoy this recipe!
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