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.
Green Acorn Squash With Honey Vinaigrette
- 30 mins total
- 5 mins prep
- 25 mins cook
- serves 4 people
1 whole Green Acorn squash
2 tablespoons olive oil
2 lemons, juiced
3 tablespoons olive oil
3 tablespoons honey
Preheat the oven to 400F.
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.
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.
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