Honey Roasted Acorn Squash Salad

 

Honey Butter Roasted Acorn Squash

Video taken from the channel: Home of the Holidays


 

Roasted Acorn Squash Salad

Video taken from the channel: CurryGirlsKitchen


 

Roast Acorn Squash, Roasted Acorn Squash Recipe, How to Roast Acorn Squash

Video taken from the channel: Jan Charles


 

Balsamic Glazed Roasted Acorn Squash Laura in the Kitchen Episode 248

Video taken from the channel: Laura in the Kitchen


 

Roasted Pumpkin Spinach Salad

Video taken from the channel: RecipeTin Eats


 

Honey roast squash salad

Video taken from the channel: Rowse Honey


 

Butternut Squash Salad

Video taken from the channel: TatyanasEverydayFood


Place acorn squash on a baking sheet and coat evenly with honey butter and hazelnuts. Bake for 30-35 minutes, or until squash is fork tender. While squash is baking, whisk all of the dressing ingredients together in a small bowl.

Divide mixed greens between plates and top with honey-roasted acorn squash, hazelnuts and balsamic dressing. Place acorn squash on a baking sheet and coat evenly with honey butter and hazelnuts. Bake for 30-35 minutes, or until squash is fork tender.

While squash is baking, whisk all of the dressing ingredients together in a small bowl. Divide mixed greens between plates and top with honey-roasted acorn squash, hazelnuts and balsamic dressing. Spread acorn squash cubes onto prepared baking sheet and toss with 2 tablespoons olive oil.

Mix cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle spice mixture over squash cubes. Step 3 Bake on the center rack of preheated oven until squash. In this Roasted Squash Salad recipe, we are using our rich Buckwheat Honey.

Once you roast the Acorn Squash, serve it on top of your favorite salad of bitter greens, add a few pomegranate seeds, pecans and our very famous honey vinaigrette. How to make Roasted Squash Salad Gather all ingredients needed for this recipe. 1 teaspoon honey; 1 teaspoon dijon mustard; salt and pepper, to taste; Instructions. Preheat the oven to 400 degrees F. Assemble the acorn squash on a parchment paper lined baking sheet. Drizzle each slice with about 1/2 teaspoon of honey and season with salt and pepper.

Roast for about 35-40 minutes or until squash. Spread the squash slices on a baking sheet. Drizzle with 2 Tbs. of the olive oil, season with salt and pepper, and toss to evenly coat the squash.

Arrange in a single layer on the baking sheet. Drizzle the honey evenly over the squash. Cut the squash halves into quarters and place in a mixing bowl, leaving the skin on the squash sections.

Toss the squash with the olive oil, nutmeg, honey, and sage leaves. Lay the squash pieces. Cut each squash half crosswise into 2 (1-inch-thick) slices.

Combine 2 tablespoons honey, 4 teaspoons olive oil, black pepper, and 1/4 teaspoon salt in a large bowl. Add squash, and toss to coat. Place squash on a jelly-roll pan coated with cooking spray. Cut each squash half crosswise into 2 slices, each 1-inch thick.

Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat. Place squash on a jelly. Honeynut squash looks just like mini butternut squash, but on the inside you’ll find an even sweeter, deeper orange flesh.

This winter squash has only been available at farmers’ markets and in select grocery stores for a few years. If you see it, grab a few to try! This simple roasting method enhances the natural flavor of the squash.

List of related literature:

This recipe can be made with butternut, acorn, buttercup, kabocha, or delicata squash.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Finally, we sautéed the squash seeds and fibers, then steeped them in the chicken broth before straining the liquid and using it to cook the rice—this step infused the dish with sweet, earthy butternut squash flavor.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

note: You can also use 2 acorn squash (since they’re smaller) or 1 large butternut squash in this recipe!

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Toss squash with 1/2 tablespoons oil on a baking sheet with sides, then spread out in one layer.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Place the acorn squash cut side down in a shallow baking dish; bake at 350 degrees for 25 minutes.

“The What Would Jesus Eat Cookbook” by Don Colbert
from The What Would Jesus Eat Cookbook
by Don Colbert
Thomas Nelson, 2011

Cut the acorn squash into cubes and place into a large ovenproof dish with a lid.

“Cooking with the Bible: Biblical Food, Feasts, and Lore” by Anthony F. Chiffolo, Rayner W. Hesse
from Cooking with the Bible: Biblical Food, Feasts, and Lore
by Anthony F. Chiffolo, Rayner W. Hesse
Greenwood Press, 2006

Add squash to fat left in skillet, spread into even layer, and cook over medium-high heat, without stirring, until golden brown on first side, 5 to 7 minutes.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Preheat the oven to 375°F. Cut the squash in half and scoop out and discard the seeds.

“The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet” by Alona Pulde, Matthew Lederman, Marah Stets, Brian Wendel, Darshana Thacker
from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
by Alona Pulde, Matthew Lederman, et. al.
Atria Books, 2017

Toss roasted squash with 4 ounces arugula, ¼ cup dried cranberries, 1 tablespoon extra-virgin olive oil, and 2 tablespoons cider vinegar.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

NOTES To roast the squash, cut it in half, core, drizzle with a bit of oil, and place skin side up on a parchment-lined baking sheet.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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12 comments

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  • Laura, I made this today and Holy Smokes, was it good. Thanks for sharing it with us. There are only 2 gals I go to for my recipe ideas and how to’s…. You and another gal Dani. Thank God for you two.

  • I made this today and it was delicious! I would have never thought to make acorn squash. It’s on the menu for my next Thanksgiving. Thanks for the recipe. I only cooked mine for 40 minutes. I had to cut the heat down to 400 to keep it from burning.

  • Seeds healthy travel long-lasting as far as 4 perishing, & the guts Cam be dried as well,cuz alone is all washed out if it & in Spaghetti Squash. I have 1 quash is more orange very little green not like yours but seen all green. So pretty. Right now making this 1 in slow-cooker cut up, but I need 2 find recipe on here. O don’t have X 2 check yours out of send 4 it. Need 2 cut this 1 b4 solid cuz had organic stuff spoil already. So tired. Only been sleeping 4 hrs every night for 2 weeks note nonstop daily. Bad Thanksgiving, no black Friday again, missed out, etc. Gotta finish here is late 2 get ready out the door on errands refund, etc then to the organic little supermarket to buy some more. Nothing,but different squashes 4 me now. All the way. Squashes all the way. Yummy. Who knew I’d love them. Can’t get enough & it’s only 1st X. Face is sweet Butternut & spagethi squash just olive oil mostly & salt. Gets ruined by sauce a bit. Well light is OK, cuz not covers it up too much, but it does the favor. Prefer just good olive oil & salt. Nottriexthe yellow, but now 1st time in the soup with potatoes carrots, don’t have broccoli,green beans,or cauliflower this X, but next,cuz want to see the mixes of 3 squashes be like. With potaoes so they don’t go bad like 2 other produce left out in cooler bag got moldy Rotten over night from few out if miniature, etc. Bad place I live in. Can’t wait to leave it all behind. Lo

  • OHHHHH  A definate  addition to my salad repatuiore for my catering menus.  First I’m going to prepare it for our family Sunday dinners.  I know this will be just the thing my daughter and daughter-in-laws will love.  We’ll convince the farm boys too!

  • come on butter and a huge tablespoon of sugar? this is not healthy! terrible advice. People are literally killing themselves with sugar

  • Wow… It’s looked so yummy..
    I’m gonna try this.. Thanks for your recipe Tatyana
    Your presentation always beautiful as you are.. Love it

  • I just tried it 15 minutes ago… and the taste is totally awesome… or as I like to say… devilishly divine. Will definitely be part of this year’s Christmas Holiday Dinner!!! ������

  • Great video i love the way you recorded the footage. I have some free music if you need music for your next project. Keep up the great videos. stevesmusictunes.com

  • Laura that was incredibly tasty but also too spicy when added teaspoon of cayenne pepper. Folks please use chilli powder carefully.

  • Bit late to the kitchen, so to speak, but thanks for this! Been meaning to try acorn squash for ages (Low carb kick) Bought one the other day, not a clue what to do with it! Perfect recipe, perfect instructions, so fuss, great video:) Thanks so much for the time and effort.

  • I have never even seen an acorn squash. Looks delicious though. I really wish vegetables like that were easier to find where I live.

  • Delish! Thanks, Laura! A word on timing: the first time I made this recipe, the squash was fork-tender (and the chili powder had even scorched) after just 30 min, so keep an eye on it. Also, I brushed some balsamic vinegar on at the end instead of using a glaze-added a hint of sweetness without overpowering the dish and getting too syrupy.