This roasted acorn squash with herbs, from our Fall 2018 menu, has been a crowd favorite. Try it as an appetizer for your next dinner party. You’ll be sure to impress your guests!
Roasted Squash with Herbs
Ingredients for plating:
2 tsp chives, chopped
2 tsp flat leaf parsley
2 tsp basil, sliced
1/4 cup walnuts
3 pieces of lettuce, preferably little gem or oak leaf
1 acorn squash, sliced into long strips about 1 inch thick
1/4 cup crumbled feta, goat cheese or favorite soft white cheese
1/4 cup of balsamic vinaigrette
Ingredients for roasting:
3 sprigs each of rosemary, sage, thyme
3 bay leaves
2 tbsp olive oil
Preheat oven to 375.
In a large bowl, mix roasting herbs, sliced squash with olive oil. Add salt and pepper to taste.
Lay herbs out on roasting pan. Place sliced squash over herbs and roast 30 to 45 minutes or until squash is tender.
Remove squash from roasting pan, discard roasting herbs
This dish is served at room temperature, so once squash cools, divide among two plates, or serve on a large platter. Add cheese and walnuts throughout. Drizzle with balsamic vinaigrette, basil, parsley and chives.
Serves 2 as an appetizer.