|
|
| Acorn Squash Salad with Cilantro, Ginger and Maple Syrup |
| Here is a unique way to prepare and serve acorn squash. Mixed with this somewhat eclectic dressing, which perfectly complements and enhances the squash, and then served on a bed of lightly dressed salad greens, this main course dish will result in many ooohs and aaaahs at the table. You can replace the candied ginger with 1 T. minced fresh ginger. Recipe from Farmer John’s Cookbook: The Real Dirt on Vegetables |
| DOWNLOAD RECIPE |
- 2 medium acorn squash
- 1/2 cup olive oil
- 1/3 cup minced fresh cilantro
- 6 T. orange or tangerine juice
- 3 T. maple syrup
- 2 T. minced candied ginger
- 1/2 t. salt
- 1/8 t. cayenne pepper
- salad greens (one handful per serving):washed, dried, lightly dressed in olive oil
|
| Preheat the oven to 375 degrees. Cut the squash in half and scoop out the seeds. Place the squash halves cut-sides down on a baking sheet. Bake until tender, 30 to 45 minutes depending on size. Cool completely, scoop out the soft flesh, and roughly chop. Place the squash in a bowl and set aside.
Combine the olive oil, cilantro, orange juice, maple syrup, ginger, salt, and cayenne in a blender or food processor. Blend well.
Pour the dressing over the squash and toss gently. Chill for at least 1 hour to allow flavors to combine. Serve on a bed of lightly dressed greens. |
|
|
|
|
|
