A delicious and healthy salad made with roasted acorn squash, topped with a creamy dressing.
Follow the steps below to cook the desired recipe
1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half and remove the seeds.
3. Place the acorn squash halves on a baking sheet, cut side up.
4. Drizzle agave nectar over the acorn squash halves.
5. Roast in the preheated oven for 40-45 minutes, or until the squash is tender.
6. Remove from the oven and let it cool slightly.
7. In a small saucepan, heat the 1% low-fat milk over low heat.
8. Add amaretto liqueur and stir until well combined.
9. Remove from heat and let it cool completely.
10. Once the acorn squash is cooled, slice it into thin wedges.
11. Arrange the sliced acorn squash on a serving plate.
12. Drizzle the creamy dressing over the acorn squash slices.
13. Serve immediately and enjoy!
1 acorn squash
1 tablespoon agave nectar
1/4 cup 1% low-fat milk
1 tablespoon amaretto liqueur
Salt and pepper to taste
