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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Ashraful Lrb
[email protected]I'm not sure what went wrong, but my dish turned out terrible. The acorn squash was mushy and the greens were bitter. I think I might have overcooked the squash or used the wrong type of greens.
Garima Magar
[email protected]This dish was absolutely delicious! The acorn squash was roasted to perfection and the greens were tender and flavorful. The lemon vinaigrette was the perfect finishing touch. I will definitely be making this again!
Hani Malik
[email protected]I thought this recipe was just so-so. The acorn squash was a bit bland and the greens were a bit too bitter. I also found the lemon vinaigrette to be a bit too overpowering.
Ugboma Victor
[email protected]This recipe was a hit with my family! Everyone loved the sweet and savory flavors of the acorn squash and the bitter greens. The lemon vinaigrette was also a nice touch.
Enhle
[email protected]This dish was a bit of a disappointment. The acorn squash was undercooked and the greens were overcooked. The lemon vinaigrette was also a bit too acidic for my taste.
Dinesh Bishwokarma
[email protected]I love this recipe! It's so simple, yet so delicious. The acorn squash is roasted to perfection and the greens are tender and flavorful. The lemon vinaigrette is the perfect finishing touch.
Hero Pakistani
[email protected]I thought this dish was just okay. The squash was a bit too sweet for my taste and the greens were a bit too bitter. I also found the lemon vinaigrette to be a bit too acidic.
Pavel Dev
[email protected]This recipe was easy to follow and the dish turned out great. The acorn squash was roasted perfectly and the greens were tender and flavorful. I would definitely make this again.
Shaharya Hashan
[email protected]I'm not usually a fan of squash, but this recipe changed my mind. The squash was so tender and sweet, and the bitter greens added a nice balance. I also liked the addition of the pomegranate seeds, which added a pop of color and flavor.
Luyombya Mark
[email protected]This dish was a great way to use up some of my CSA veggies. The squash was roasted perfectly and the greens were tender and flavorful. I especially liked the crispy shallots on top. Overall, a really nice fall dish.
Elizabeth Olwenyo
[email protected]This acorn squash recipe was a revelation! The combination of sweet squash, bitter greens, and nutty brown butter was divine. I also loved the addition of the tangy lemon vinaigrette, which really brightened up the dish. I'll definitely be making thi