Green Acorn Squash with Honey Vinaigrette
Ingredients
1 whole Green Acorn squash
2 tablespoons olive oil
2 lemons, juiced
3 tablespoons olive oil
3 tablespoons honey
Preparation
1
Preheat the oven to 400F.
2
In a large pasta pot place the whole green acorn squash and cover with water. Bring to a full boil. Turn off the heat and let it simmer in the hot water for 5 minutes.
3
Drain and cut into wedges and remove the internal seeds. Do not remove outer green skin, easier to handle.
4
Drizzle 2 tablespoons of the olive oil on a baking sheet, lay the green acorn squash wedges on it. Bake for 20 minutes turning once halfway thru baking. Remove from oven and sprinkle wedges with salt.
5
Whisk together the lemon juice, olive oil and honey. Toss the wedges with the lemon vinaigrette, gently as to not break them.
6
Can be served with lentils for gluten-free or arugula and feta cheese for a filling salad.
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About
I always wanted to cook green acorn squash. I found them cute as a button and while grocery shopping I had to bring one home with me.
Cutting into proved to be a disaster, too hard of an outer skin, thus boiling it for a few minutes, the skin will soften a bit and a lot more manageable. I cut slices of 1 to 1 1/2 inch thickness, but you can cut them as you wish. Loved the sweetness of the green acorn squash with the tanginess of the lemon. a delightful combination
Couple of suggestions: Add lentils for a gluten-free side dish. Or, for a copious salad, add arugula, baby green mix or spinach and sprinkle with feta or goat cheese.
Yield:
4
Added:
Sunday, November 24, 2019 - 6:13am
