It’s November so we can start planning Thanksgiving, right?
I mean.. They already have christmas music on the radio for goodness sakes so we should be able to plan Thanksgiving 2 weeks ahead of time! 😉
Acorn squash is my favorite winter squash.. Not only is it delicious, but it is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, and magnesium! (and its pretty 😉 )
Casey’s Savory Acorn Squash Wedges –
1 large acorn squash
2 table spoons of olive oil
1 teaspoon of salt
1/4 cup of minced red onion
3 tablespoons of minced fresh cilantro
3 cloves of garlic, minced/ pasted
the zest of one lime
the zest of one lemon
1 tablespoon of lemon juice
1 tablespoon of lime juice
2 tablespoons of sherry vinegar
3 tablespoons of olive oil
pinch of salt and pepper
pinch of cayenne (to taste)
- Preheat your oven to 450 degrees. Cut the ends off the squash, cut it in half, and empty the seeds. Slice into wedges.
- Cover your oven pan with foil and spray with nonstick. Place your wedges in a single layer and sprinkle with the two tablespoons of olive oil and teaspoon of salt. Roast uncovered for 25 minutes.
- Meanwhile, combine the rest of the ingredients in a bowl and mix together. Set aside.
- When the timer goes off, remove the wedges from the oven and drizzle with your dressing. Serve hot/warm.
Acorn squash is delicious and super easy to make since you do not have to peel it!!
Yes, you can eat the skin!
It has kind of a nutty taste.. Which goes very well with the sour/spice/sweet of this dish! The balance of the flavors and texture make this a party for your taste buds!! It would make an excellent addition to your Thanksgiving spread!
If you hate cilantro, substitute it for parsley and it will work fine as well 🙂