SUMMERTIME ACORN SQUASH
Acorn squash is a popular kitchen staple in the fall and winter. Despite it being summer, I still see it in stores so while I normally don’t think to look twice their way, I picked one up the other day. Acorn squash is wonderful as a steaming, roasted vegetable but it’s also really delicious eaten cold. This is a fun side salad alternative for those summer grill nights. Yes they require roasting (aka dusting off that oven you stray away from in 90 F heat) but you can literally prep, slide into the oven and sort of forget about them for a good half hour. No need to roast in the kitchen yourself . Here’s to a little autumn in summer.
- Acorn Squash (1)
- Red Onion (1)
- Avocado (1)
- Lime (1)
- Maple Syrup (2 tbsp)
- Red Wine Vinegar (2 tsp)
- Olive Oil
- Salt + Pepper
- Pre-heat oven to 350 F.
- Whisk together the oil, maple syrup, red wine vinegar, salt + pepper until well combined and emulsified.
- Halve the acorn squash and scoop out the seeds. Cut in half again so you’re left with four equal wedges.
- Quarter the red onion into equal pieces; careful not to let them separate.
- Place the squash, flesh up, and red onion on a baking sheet. Brush everything with the whisked mixture. Leave small pools of the mixture in the acorn squash.
- Pop the squash and onions into the oven for 30-35 minutes until the squash have cooked and onions charred. If the squash need to cook longer, remove the onions and place the squash back into the oven.
- Thinly slice the onions.
- Once the squash has finished cooking, let cool.
- Cover both the squash and red onion and chill in the fridge.
- Prior to serving, slice up the avocado and season with lime juice, salt + pepper.
- Plating: Serve the squash topped with red onions and avocado.