Roasted Acorn Squash With Honey Vinaigrette | Giangi’s Kitchen
Roasted Acorn Squash With Honey Vinaigrette
5 mins prepServes 4
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.
0 Preheat the oven to 400F.
1 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.
7 Once softened, you can either proceed with the rest of the recipe or refrigerate it, then bring it to room temperature when ready to use and continue with the remaining steps.
6 Drain and cut into wedges and remove the internal seeds. Do not remove outer green skin, easier to handle.
2 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.
3 Whisk together the lemon juice, olive oil, and honey. Toss the wedges with the lemon vinaigrette, gently as to not break them.
4 Can be served with lentils for gluten-free or arugula and feta cheese for a filling salad.
