Deconstruct the classic stuffed squash dish by roasting the squash in advance. Then, split it open, seed it, season it and fill it. This recipe includes some of my favorite fall flavors, but feel free to change up the "stuffing" to fit your mood and the contents of your fridge.
Roast the whole squash in a 400 degree F oven on a parchment-lined sheet pan until you can pierce it easily with a fork, about 45 minutes.
When the squash is cool enough to handle, tear it in half and scoop out the seeds with a large spoon. Split each half again into quarters and arrange on a serving platter with the skin still on.
Drizzle the squash with your best quality olive oil and good-quality balsamic vinegar. Sprinkle all over with salt and pepper. Keep warm until ready to serve.
To serve, layer on the greens and sprinkle on the croutons, feta, cranberries and walnuts.
Copyright 2021 Lynne Curry