Green Acorn Squash With Honey Vinaigrette

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

Skip To The Recipe

It would not be Thanksgiving if we did not have a recipe with the 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 with me.

This very easy and savory dish is the perfect addition to any meal and any time of the year. 30 minutes from beginning to end and only 5 ingredients. Yes, holiday cooking got easier by the day.

Perfect to be enjoyed the same day as well as the day after.

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

You can also enjoy it with:

  • Add lentils for a gluten-free side dish.
  • For a copious salad, add arugula, baby green mix, or spinach and sprinkle with feta or goat cheese.
  • Pomegranate seeds to give it a more festive look.
Giangi's Kitchen Signature
Nutrition Facts
Green Acorn Squash With Honey Vinaigrette
Amount Per Serving
Calories 261 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 5mg0%
Potassium 448mg13%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 14g16%
Protein 1g2%
Vitamin A 395IU8%
Vitamin C 40.5mg49%
Calcium 50mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Close Modal

Green Acorn Squash With Honey Vinaigrette

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

Ingredients

Original recipe yields 4 servings

Log In or Register to view and edit your grocery lists.

  • 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.

Advertisement
Advertisement

Get More Savings

Save money on groceries with FREE Printable coupons
Plus

Online Coupons and Savings from My Favorite Stores and Brands.

Find Offers
Advertisement

Comments (14) 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

  2. Alyssa Hixenbaugh says:

    This recipe sounds like a perfect healthy side dish! I love squash of any kind, especially paired with honey. Thank you for the recipe!

    1. Giangi Townsend says:

      Thank you Alyssa. We all love the simplicity of this dish and how all the flavors are just bursting with each bite.
      Best,
      Giangi

  3. Christina says:

    Easy and delicious. I never thought of slicing the squash into slivers like you presented, I usually just cut them in half and roast which takes much longer. Your method made for a quick and yummy dinner side dish. Thanks!

    1. Giangi Townsend says:

      My pleasure. I love to found easier ways in the kitchen to save us time and yet not compromising the outcome. This recipe has become one of our favorite.
      Best,
      Giangi

  4. Emily says:

    I’m always looking for new ways to cook and serve squash. Your vinaigrette sounds so yummy, this will definitely be on the Thanksgiving menu!

    1. Giangi Townsend says:

      Thank you Emily. You will enjoy this recipe. Full of flavor and super easy to make. If you have any leftovers there are delicious the day after and at room temperature.
      Enjoy!!
      Giangi

  5. Mihaela|https://theworldisanoyster.com/ says:

    This looks like a perfect side dish for a roast; I’m glad you posted it. Squash is one of the veggies everybody in the family likes, including the fussy eaters:)

    1. Giangi Townsend says:

      Thank you for stopping by Giangi’s Kitchen. You will enjoy how easy to make this Green Corn Squash dish is to make.
      Happy Holidays!
      Giangi

  6. Gina says:

    My family loves squash. I have not cooked green acorn squash before, but it sounds delicious! You recipe looks very easy and something I could prepare on a weeknight.

    1. Giangi Townsend says:

      Hi Gina, You will love how easy it is to make, You will love how delicious it is also.
      If you have extra dressing it is quite fun with other vegetables as well.
      Enjoy!
      Best, Giangi

  7. Smelly Socks and Garden Peas says:

    I love squash even though it refuses to grow in my veg patch. This recipe just looks delicious.

    1. Giangi Townsend says:

      I wish I could grow it too. Luckily there is always a good supply at the grocery store.
      You will love the simplicity and how tasty this recipe really is.
      Enjoy it!
      Best, Giangi

Leave a Reply

Your email address will not be published. Required fields are marked *

Advertisement