Roasted Acorn Squash With Honey Vinaigrette

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: people

Autumn would not feel complete without a beautiful squash dish on the menu, and this roasted acorn squash with honey vinaigrette has long been one of my seasonal favorites.

Ingredients

1 green acorn squash
2 tablespoons olive oil
2 lemons, juiced
3 tablespoons olive oil
3 tablespoons honey
salt

US - Metric

Instructions

Preheat the oven to 400F.
Place the whole green acorn squash in a large stockpot and cover it with water. Bring to a full boil, then turn off the heat and let it simmer for 5 minutes. Drain.

You can follow the above steps the day before and refrigerate your squash. Once you are ready to proceed, bring it back to room temperature.

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.

Equipment

Notes

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 don't have honey, you may substitute 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 vitamins
Use a lighter or non-extra virgin olive oil. You do not want the oil to overpower your dish.
Optional: Sprinkle some fresh thyme, chopped oregano, parsley, or fresh mint.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.