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 the green acorn has 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 be a lot more manageable.
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 on hand.
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, make sure you add it slowly as to not overpower the vinaigrette.
I love to use lemon and honey as they are great 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
Some variations and suggestions:
Add lentils for a gluten-free side dish. Use red lentils which cook faster and add a pretty colorful dish.
For a copious salad, add arugula, baby green mix, or spinach and sprinkle with feta or goat cheese.
In a large stockpot place the whole green acorn squash and cover it 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.
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.
Whisk together the lemon juice, olive oil, and honey. Toss the wedges with the lemon vinaigrette, gently as to not break them.
Can be served with lentils for gluten-free or arugula and feta cheese for a filling salad.