This is my first time using acorn squash. I saw it at the farmer’s market the other day and it looked so pretty I decided I had to try it. The taste is pretty similar to butternut squash but I find that acorn squash is not as sweet in flavour. The best part is you can eat the skin, flesh, and seeds so there is no waste.
So for my first Acorn Squash experiment I give you…Acorn Squash Salad.
First, slice up your squash and seperate the seeds. Set the seeds aside.
Toss the slices in olive oil, balsamic vinegar, salt, and blackpepper, and arrange them on a baking sheet. Add 5-6 cloves of garlic(with their skins still on) to the squash as well and bake for 30 minutes in a 350 degree oven.
Sprinkle the seeds with some salt and put them in the oven with the squash. Bake until they are golden brown.
Seperate about a handful of seeds from a pomegranate and set aside.
Aren’t they pretty? And they’re full of antioxidants.
Once your squash is done cooking, take the garlic cloves and remove their skins. Now you can make your dressing: 5-6 cloves of roasted garlic, juice of 1 lemon, 1 tsp of dried thyme, 1 tsp of dried rosemary, 1/4 cup of canola oil, 1/4 cup of olive oil. Blend in a food processor until smooth and creamy.
Assemble your ingredients over a bed of lettuce, cucumber, and red onion. Drizzle on the dressing and your ready to eat!
While you’re eating your squash, you can feel good knowing that you are getting a ton of fiber, magnesium and a substantial amount of potassium!