1. Set the oven to 375 degrees. Slice the squash in half and remove the seeds. Cut into wedges, you will be able to get about 4 wedges. Coat the wedges with olive oil and sprinkle them with salt and pepper. Roast the acorn squash in the oven for about 30-45 minutes until they are perfectly browned and tender.
2. For the seeds, place into a strainer and wash to get all the flesh off. Dry and set on a cookie tray lined with foil and toss with olive oil and salt + pepper. Preheat the oven to 275 degrees, and once the seeds are dry and dressed up with the olive oil, place in the oven for about 15 minutes.
3. Once the acorn squash is out of the oven and cooled, use one of the wedges and cut into chunks and remove the skin. Place the remainder wedges on your serving tray. In a mixing bowl, mix together the chopped salad and set carefully on top of the wedges. Take the chopped acorn squash and sprinkle on top of the salad. Followed by the acorn squash and pomegranate seeds. Finally, slice the pear and apples thinly, and fan out and place in the corners of the acorn wedges. Serve and enjoy!
Recipe by Beijos Events