Green Acorn Squash with Honey Vinaigrette
By: Giangi Townsend
Published: Sunday, November 24, 2019 - 6:13am

Ingredients




1 whole Green Acorn squash
2 tablespoons olive oil
2 lemons, juiced
3 tablespoons olive oil
3 tablespoons honey

Preparation

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. 3 Drain and cut into wedges and remove the internal seeds. Do not remove outer green skin, easier to handle. 4 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. 5 Whisk together the lemon juice, olive oil and honey. Toss the wedges with the lemon vinaigrette, gently as to not break them. 6 Can be served with lentils for gluten-free or arugula and feta cheese for a filling salad.

About

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.