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Roasted Acorn Squash Salad

Lightly caramelized slices of roasted squash make a tasty and pretty salad, dressed up with toasted almonds, crumbled cheese, and glistening swirls of Reduced Balsamic Vinegar (recipe follows), one of my favorite condiments. Serve this as an antipasto, a first course, or a side dish. With roast meat or poultry, it can be a main course salad too. How about a Thanksgiving leftover salad of roast squash and my roast turkey (page 332) with balsamic reduction and Quince Chutney (page 368)? Any sweet-fleshed winter squash is suitable, but I find the scalloped edges of acorn squash slices look especially nice.

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