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Green Acorn Squash With Honey Vinaigrette

It would not be Thanksgiving if we did not have a recipe with squash on our menu. 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.

This straightforward and savory dish is the perfect addition to any meal and any time of the year, 30 minutes from beginning to end, and with only 5 ingredients.

Yes, holiday cooking got more manageable by the day. Perfect to be enjoyed the same day as well as the day after.

What is green acorn squash?

A type of winter squash that resembles an acorn in shape.

Usually, 6 to 10 inches in length and varies in color.

They may be dark green, tan, white, or gold colored.  The most common variety is the Green Acorn with a dark ridged outer skin and a deep yellow to orange flesh.

How to you make acorn squash easier to cut?

Cutting into the green acorn has proved to be a disaster.  Too hard on the outer skin.

I have found that by boiling it for a few minutes, the skin will soften a bit and be a lot more manageable. Bring a large pot of water to boiling, and gently drop your squash.

Bring the water back to a boil. Turn off the heat and let it rest in the water for a few minutes.

You can also use the microwave method by making small incisions to your squash with a fork. Those incisions will allow the steam to escape.

Place the acorn squash in a microwavable bowl on high heat for a couple of minutes. Rotate the squash halfway thru the process.

Once softened, you can proceed with the remaining recipe.

You can also stop here, refrigerate, and bring it back to room temperature when ready to use and proceed with the remaining steps.

Cut alongside the ridges if they are all evenly spaced.

Here are a few helpful cooking tips

• I cut slices of about 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.
• Squeeze while rolling the lemon with the back of your hand. This will make your lemons juicier and easier to juice if you do not have a juicer.
• If you do not have honey on hand, you may substitute it with brown sugar. Dissolve it first with the lemon.
• Meyer lemon is one of my favorites. If used, add it slowly to avoid overpowering the vinaigrette.
• I love to use lemon and honey as they are excellent sources of vitamin
• Use a lighter or non-extra virgin olive oil. You do not want the oil to overpower your dish.
• Sprinkle some fresh thyme, chopped oregano, or fresh mint if you wish

Honey Vinaigrette

One of my utmost favorite vinaigrettes. Simple and packed with lots of flavors.

You can also add some thyme to your vinaigrette if you wish or some grated garlic.

Make sure it is not too much garlic to overpower the vinaigrette.

Use good honey that will dissolve well.

Some variations and suggestions:

• Add lentils for a gluten-free side dish. Use red lentils, which cook faster, and add a colorful dish.
• Add arugula, baby green mix, or spinach for a copious salad and sprinkle with feta or goat cheese.
• Pomegranate seeds give it a more festive look.

More recipes that you will love and enjoy:

Elote
Potatoes with Basil
Iceberg Salad with Blue Cheese Dressing

Ingredients and equipment used for this recipe

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