Green Acorn Squash With Honey Vinaigrette

  • 30 mins total
  • 5 mins prep
  • 25 mins cook
  • serves 4 people
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IntroductionSkip To The Recipe

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.

Giangi's Kitchen Signature
Nutrition Facts
Green Acorn Squash With Honey Vinaigrette
Amount Per Serving
Calories 261 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Sodium 5mg 0%
Potassium 448mg 13%
Total Carbohydrates 29g 10%
Dietary Fiber 3g 12%
Sugars 14g
Protein 1g 2%
Vitamin A 7.9%
Vitamin C 49.1%
Calcium 5%
Iron 6.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Green Acorn Squash With Honey Vinaigrette

  • 30 mins total
  • 5 mins prep
  • 25 mins cook
  • serves 4 people

Ingredients

Original recipe yields 4 servings

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  • 1 whole Green Acorn squash
  • 2 tablespoons olive oil
  • 2 lemons, juiced
  • 3 tablespoons olive oil
  • 3 tablespoons honey

Instructions

  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.

    Drain and cut into wedges and remove the internal seeds. Do not remove outer green skin, easier to handle.

  3. 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.

  4. Whisk together the lemon juice, olive oil and honey. Toss the wedges with the lemon vinaigrette, gently as to not break them.

  5. Can be served with lentils for gluten-free or arugula and feta cheese for a filling salad.

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Comments (2) Post a Reply

  1. Leah says:

    Wow! This looks and sounds absolutely delicious, and it opens up a whole new world for me. I’ve been so intimidated by acorn squash, but you’ve made it possible for me to try it now. Thank you for sharing this.

    1. Giangi Townsend says:

      My outmost pleasure. I too, was intimidated and I am glad the intimidation os gone for both of us.
      Thank you for stopping by and reading my blog.
      Happy Holidays!!
      xoxo

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