Like us, many of you probably struggle with coming up with delicious and nutritious menus.
We tend to have a great rotation of main courses and love to find new side dishes to complement these “tried and true” recipes.
Recently, we discovered a new favorite and have been serving this with grilled meats or pan roasted pork chops. This would even make for a yummy meatless option, as it is pretty substantial with lots of different flavors.
This time we made cast iron grilled boneless pork chops. They were so delicious served with the squash.
Honestly, acorn squash has a pretty bland taste and adding a few enhancements makes them a great vessel for some yummy additions.
We added a nice crisp salad and a glass (or two) of Chappellet Merlot for the perfect pairing. What doesn’t pair well with Chappellet Merlot? I say…absolutely nothing!
One Of Our New Favs!
This recipe is better suited to Fall or Winter menus since the main ingredient is more accessible in those seasons. However, a good market is likely to have acorn and other squash available year round.
So…here is one of our recent favs! We hope you enjoy this as much as we do.
Acorn Squash With Apple Maple Slaw
- January 30, 2023
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Ingredients
- 2 acorn squash, halved, seeds removed
- 3 tablespoons butter, divided between 4 squash halves
- 6 teaspoons brown sugar, divided between 4 squash halves
- Grated nutmeg, salt and pepper to taste
- 8 tablespoons ricotta (2 tablespoons per squash half)
- 1 large Honey Crisp apple, julienned (I use a mandolin to make perfect slices)
- 2 tablespoons rice wine vinegar
- 1 small shallot finely chopped (or you can use about 3 tablespoons finely chopped red onion)
- Sprinkle of thyme leaves
- Handful of baby arugula
- Maple syrup (we add about a tablespoon to each acorn half and 2 tablespoons to the shallot and vinegar mixture.
- NOTE: we found the vinegar and shallot mixture too tart and the maple syrup added a needed sweetness
Directions
- Step 1
- Preheat oven to 425 degrees
- Step 2
- Divide butter between the squash halves
- Step 3
- Add brown sugar and maple syrup
- Step 4
- Season with salt, pepper and ground nutmeg
- Step 5
- Roast for about 30 minutes until the squash is tender (check with a fork)
- Step 6
- Combine shallot, vinegar and maple syrup in a small bowl and let sit for at least 15 minutes
- Step 7
- Slice the apple in julienne strips and add to vinegar dressing
- Step 8
- Sprinkle slaw with a sprinkle of thyme leaves (be careful not to add too much as thyme can be overpowering)
- Step 9
- Remove the squash from the oven
- Step 10
- Add ricotta to center of squash and top with arugula leaves
- Step 11
- Top with a generous amount of the apple slaw
- Step 12
- Drizzle additional maple syrup and sprinkle with some flaky salt
- Step 13
- Enjoy!
My name is Kim and my passion is surrounding myself, family, and friends in a life of luxury. Each week, I’ll share with you new tips and recipes to create a luxurious life .