Food & Drink

Roasted Squash Salad Bowls

Excerpted from Molly Gilbert’s Sheet Pan Suppers (Workman, 2014)

These pretty squash “bowls” are a light, simple weeknight meal and an easy way to make it look like you’re an effortless whiz in the kitchen, dinner party–wise. The toughest part here is actually chopping the squash in half while keeping all ten fingers intact, but I’ve got you covered. Simply microwave the whole squash (one at a time, please) for 1 to 2 minutes before cutting. This little trick will soften the squash and make them worlds easier to halve before roasting.

I enjoy these salad bowls as light and healthy fare on weekdays, but if you’re serving them to company, consider hefting up the meal by pairing these with a rotisserie chicken from the market (can you tell I’m big into these?)


Roasted Squash Salad Bowls

Print Recipe
Serves: 4


  • 2 medium-size acorn squash (about 4 pounds total)
  • 3 tablespoons extra virgin olive oil
  • 4 tablespoons (½ stick) unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh thyme leaves
  • 4 teaspoons dark brown sugar
  • 4 to 5 cups wild or baby arugula
  • Juice of 1 lemon
  • Shaved Parmesan cheese, for garnish



Preheat the oven to 350°F with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper.


Using a sharp chef’s knife, carefully cut the acorn squash in half lengthwise (your knife should be parallel to the squash’s grooves). Use a spoon to scoop out and discard the seeds and fibers—you will be left with four pieces of squash that look a bit like bowls.


Place the squash, cut side up, on the prepared sheet pan, and drizzle the insides with 2 tablespoons olive oil, rubbing to coat. Place 1 tablespoon of the butter in each squash bowl and sprinkle ½ teaspoon of the salt, ½ teaspoon of the pepper, and the brown sugar and chopped thyme over all the squash.


Roast the squash until browned in spots and fork-tender, 45 to 60 minutes. Let the squash halves cool slightly.


While the squash are cooling, place the arugula in a medium-size bowl. Drizzle with the lemon juice and remaining tablespoon olive oil, then sprinkle with the remaining salt and pepper. Toss lightly to coat.


Place the squash on plates. Pile the arugula salad high inside the bowls, and top with the Parmesan cheese. Serve immediately.

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