Baked acorn squash PDF Print E-mail

Baked Acorn Squash

1 acorn squash
4 tablespoons unsalted butter
1 tablespoon dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of ground cloves
Pinch of salt

Preheat oven to 350 degrees F. Grease a baking sheet and a baking dish.

Halve the squash lengthwise. Transfer the squash, cut side down, to the baking sheet, and bake the squash until it is tender, about 45 minutes. Don't turn off the oven. While the squash cooks, melt the butter, and stir in the remaining ingredients. Keep the mixture warm until it is needed.

Arrange the squash, cut sides up, in the baking dish. Spoon the butter and seasonings equally over the sections. Bake the squash another 15 minutes, until it is very soft. Serve the squash hot.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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