Drizzle the salad with the dressing and serve. Make the Lemon Honey Vinaigrette, taste and adjust if necessary to your preference. Add the Grilled Acorn Squash with Jalapenos & Feta, the radish slices and the pine nuts. Flip grill 30 minutes, until fork tender. Assemble greens on your platter or plate. Season both sides with olive oil, salt and pepper. Carefully open foil packet to release steam, place in bowl and serve immediately. Acorn squash Olive oil Kosher salt Black pepper Instructions Heat the grill to medium-high (375-400F degrees). grilled acorn squash with herbed vinaigrette. Place on coals or on top of grill, med heat. Place each piece of squash cut side down in a separate sheet of heavy duty foil. Slice the acorn squash in half and remove the seeds using a spoon. 3 acorn squash, halved crosswise and seeded 3 tablespoons honey 1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon ginger 1/4 teaspoon nutmeg 2 tablespoons butter. Place on hot grill and cook 15 minutes per side. Line a baking sheet with parchment paper and set aside.
Prepare the grill for indirect heat: If using. Fold over edges of aluminum foil and seal well. 2 small (48 ounces) acorn squash, seeded and cut into 1-to-2-inch wedges. Cut up small pieces of butter and dot top of squash.
Drizzle honey over squash then sprinkle with salt, pepper, ginger and nutmeg. Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutesĬut off a large piece of heavy duty aluminum foil and place acorn squash in center. Remove the seeds and cut each half into equally thin slices. Enjoy since it is low in calories, high in fiber and a good source of protein without cholesterol or saturated fat. Preheat your oven to 400F Wash and cut the squash in half horizontally. Try this sweet take on acorn squash with a hint of ginger and nutmeg. And it turned out so delicious that my husband thought he was eating honeyed sweet potatoes! (Great way to get your kids and hubby to eat their veggies. I have made both vegetables and cubed potatoes on the grill by placing them in a tin foil wrap with spices and oil and cooking them along with the meat of the day so I decided to try something similar with the squash. Remove from the oven, discard aluminum foil, and let the squash rest for 5. Baking time will depend on the size of the squash. Bake for 60 to 90 minutes in the preheated oven, or until the squash is tender. Sprinkle each one with ginger and nutmeg. (and I hate to throw anything out!) And since we were grilling I decided to save heating up my kitchen by cooking everything on the grill. Place one tablespoon of orange juice into each cavity. Serve warm with a spoon.The last meal I made with acorn squash only used half of the squash so I needed to find something to do with the other half before it went bad. Grill the squash halves, cut sides down, over indirect high heat, with the lid closed, until grill marks are clearly visible, about 30 minutes. for small to medium squash larger squash may take longer. Close the lid, and cook for about 10 minutes, or until the cheese is lightly browned. Cut the squash in half crosswise (perpendicular to the ribs). Place the pan with the acorn squash back on the grill grates. Slice a thin piece off both ends of the squash, including the stem. Roast the squash halves until nicely browned and very tender (poke in several places with a fork to test), about 1 hour and 15 min. Divide the stuffing mixture among the squash halves and top with shredded parmesan cheese. Sprinkle or drizzle the remaining ingredients over the top edge of the squash and into the cavity (most of the liquid will pool up there). Set the squash halves on the prepared baking sheet and smear the flesh all over with the softened butter (for the Parmesan Thyme Squash, just drizzle the olive oil all over). (If you’re only cooking two halves, be sure to use a small pan that the squash will fit into somewhat snugly.) If you use foil, rub it with butter to keep the squash from sticking. Line a rimmed baking sheet, jellyroll pan, or shallow baking dish with foil or parchment. Place 1 to 2 pieces of prosciutto over the top of each. Next, spoon 2 Tablespoons to ¼ cup of red sauce in each and top with ¼ cup of shaved parmesan. Start by placing about ¼ cup of shredded mozzarella in each squash half. Slice the acorn squash in half lengthwise and then slice it into 1/2-inch thick slices crosswise.
Grip the squash at one end and use swift, deliberate, forceful strokes to cut the tip off the opposite end. Place the squash on the grill, cavity side down, for 3 minutes. Preheat the panini grill to medium-high heat. Slice a thin piece off both ends of the squash, including the stem.
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