Sweet and Spicy Roasted Acorn Squash
serves 1-2 as side dish
- 1 acorn squash
- 2 tablespoons olive oil
- 4 teaspoon balsamic vinegar
- 1 tablespoon honey
- 2 teaspoon minced hot pepper, de-seeded (or seeded to taste, if you’re brave)
- ¾ teaspoon chopped thyme
- 1/3 teaspoon salt
Preheat oven to 400F.
Cut squash in half, de-seed, and place on cookie sheet, cut side up. Brush cut side with 1 tablespoon of oil. Whisk remaining tablespoon of oil with balsamic vinegar, honey, minced hot pepper, thyme and salt in bowl. Divide glaze into squash hollows.
Bake until very tender and brown (about 35 minutes), brushing cut surfaces every 15 minutes with remaining glaze.
Roasted Acorn Squash Salad with Maple Syrup Dressing
- 1 (1 1/4 pound) acorn squash, halved lengthwise and then cut into crescents, seeds and fibers removed
- 2 tablespoons melted butter, plus 4 tablespoons
- 1 teaspoon light brown sugar
- 1/2 teaspoon Essence, recipe follows
- 2 tablespoons olive oil, plus 1/3 cup
- 3 ounces goat cheese, crumbled
- 4 slices rye bread, cut into cubes
- 1/4 cup pure maple syrup
- 2 tablespoons creme fraiche
- 2 tablespoons white wine vinegar
- 1 1/2 teaspoons prepared horseradish
- Salt and pepper
- 1/2 bunch frisee or chicory, tough stems removed, rinsed and spun dry
- 5 cups mesclun lettuces, rinsed and spun dry
- 1/4 cup chopped walnuts
- 8 ounces thick cut bacon, cut into thick strips, fried until crisp, and drained
Preheat the oven to 375 degrees F.
In a bowl, toss the squash crescents with 2 tablespoons of the butter, the sugar, and 1/2 teaspoon of the Essence to coat. Place in a roasting pan or baking dish. Cover with aluminum foil and roast, shaking the pan occasionally to prevent from sticking, until the squash is tender but still slightly firm, 20 to 30 minutes. Remove and let cool.
In a bowl, whisk together the remaining 4 tablespoons of butter and 2 tablespoons olive oil. Whisk in the goat cheese. Add the bread cubes and toss to evenly coat. Place on a small baking sheet and bake until toasted and bubbly, stirring occasionally, about 10 minutes. Remove from the oven and let cool.
In a medium bowl, whisk together the maple syrup and creme fraiche. Add the vinegar, horseradish, salt and pepper and whisk until smooth. Slowly add the remaining 1/3 cup of oil, whisking constantly until emulsified.
In a large bowl, combine the frisee and mesclun lettuces. Add the squash, croutons, and walnuts, and enough dressing to lightly coat. Toss to combine and adjust the seasoning, to taste.
Divide the lettuces among 4 salad plates and top with the bacon lardons. Drizzle with additional dressing and serve.