ACORN SQUASH WITH BABY BITTER GREENS
Provided by Valerie Bertinelli
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- Scrub the acorn squash. Slice it crosswise into 1/2-inch rings. Remove and discard the pulp and seeds. Combine the squash rings with 1/4 cup of the oil, the pimenton and some salt and pepper in a large bowl and toss to coat. Spread the squash on a baking sheet and roast until tender, 20 to 40 minutes.
- Meanwhile, whisk together the vinegar, shallot, mustard and sugar in a small bowl. Add the remaining 1/4 cup oil in a steady stream, whisking constantly. Toss the greens and cheese with half of the dressing in a large salad bowl. Season with salt and pepper and toss again. Arrange the squash rings over the top and drizzle with the remaining dressing. Scatter the Sweet and Salty Pepitas over the squash and serve.
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
- Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely. Yield: 2 1/2 cups
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Samyog Thapa Magar
[email protected]I'm not a big fan of squash, but I tried this recipe and I was pleasantly surprised. The squash was roasted to perfection and the greens added a nice bitterness that balanced out the sweetness of the squash. I would definitely make this dish again.
Muhammad Waheed ali
[email protected]This recipe is a great way to use up leftover acorn squash. It's easy to make and it tastes delicious.
Selman Kuka
[email protected]I followed the recipe exactly and the dish turned out perfectly. I would definitely recommend this recipe to anyone looking for a delicious and healthy side dish.
Daniel Doug miller
[email protected]This dish was easy to make and it tasted great. I would definitely make it again.
adam villalobos
[email protected]I'm not a vegetarian, but I love this dish. The acorn squash is so flavorful and the greens add a nice crunch. I would definitely recommend this recipe to anyone, even if you're not a vegetarian.
Zeenat Laghari
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted squash and the greens. They also loved the dressing, which was sweet and tangy.
Kyei Boansi
[email protected]I made this for a potluck and it was a big hit! Everyone loved the combination of the roasted squash and the bitter greens. I would definitely make this dish again.
Marjana alam
[email protected]This dish was delicious! The acorn squash was roasted perfectly and the greens were fresh and flavorful. The dressing was also very good. I would definitely recommend this recipe.
Palesa Mogopa
[email protected]I'm not a big fan of acorn squash, but I tried this recipe and I was pleasantly surprised. The squash was roasted to perfection and the greens added a nice bitterness that balanced out the sweetness of the squash. I would definitely make this dish ag
Wmsm Jdje
[email protected]This recipe is a great way to use up leftover acorn squash. I had some roasted squash in the fridge and I was looking for a new way to use it. This dish was perfect! It was easy to make and it tasted great.
Andrew Devine
[email protected]I made this dish last night and it was a hit with my family! The acorn squash was perfectly roasted and the baby bitter greens were a delicious complement. I also loved the dressing, which was light and flavorful.