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Recipe for Acorn Squash with Baby Bitter Greens by Dawn’s Recipes

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Recipe for Acorn Squash with Baby Bitter Greens by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Acorn Squash with Baby Bitter Greens. This dish qualifies as a Easy level recipe. It should take you about 1 hr 35 min to make this recipe. The Acorn Squash with Baby Bitter Greens recipe should make enough food for 6 servings.

You can add your own personal twist to this Acorn Squash with Baby Bitter Greens recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Acorn Squash with Baby Bitter Greens recipe.

Ingredients for Acorn Squash with Baby Bitter Greens

  • 1 small acorn squash (about 1 pound)
  • 1/2 cup extra-virgin olive oil
  • A dash of pimenton (smoked paprika)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon sherry vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon whole-grain Dijon mustard
  • 1/4 teaspoon sugar
  • 4 ounces (8 cups) baby hearty greens, such as baby kale, Swiss chard, mustard and mizuna
  • 2 ounces goat cheese, crumbled
  • 2 tablespoons Sweet and Salty Pepitas, recipe follows
  • Vegetable oil, for the baking sheet
  • 2 tablespoons unsalted butter
  • 2 1/2 cups fresh pumpkin seeds (pepitas), cleaned of any large chunks of pumpkin, but some pulp is okay
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • Kosher salt

Directions for Acorn Squash with Baby Bitter Greens

  1. Preheat the oven to 375 degrees F.
  2. Scrub the acorn squash. Slice it crosswise into 1/2-inch rings. Remove and discard the pulp and seeds. Combine the squash rings with 1/4 cup of the oil, the pimenton and some salt and pepper in a large bowl and toss to coat. Spread the squash on a baking sheet and roast until tender, 20 to 40 minutes.
  3. Meanwhile, whisk together the vinegar, shallot, mustard and sugar in a small bowl. Add the remaining 1/4 cup oil in a steady stream, whisking constantly. Toss the greens and cheese with half of the dressing in a large salad bowl. Season with salt and pepper and toss again. Arrange the squash rings over the top and drizzle with the remaining dressing. Scatter the Sweet and Salty Pepitas over the squash and serve.
  4. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
  5. Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely. Yield: 2 1/2 cups

Cookware for your recipe

You will find below are cookware items that could be needed for this Acorn Squash with Baby Bitter Greens recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Acorn Squash
  • Goat Cheese Recipes
  • Side Dish – A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
  • Gluten Free – A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals.Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with a poor understanding of a gluten-free diet often believe that they are strictly following the diet, but are making regular errors.In addition, a gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, or HIV enteropathy, among others. There is no good evidence that gluten-free diets are an alternative medical treatment for people with autism.Gluten proteins have low nutritional and biological value and the grains that contain gluten are not essential in the human diet. However, an unbalanced selection of food and an incorrect choice of gluten-free replacement products may lead to nutritional deficiencies. Replacing flour from wheat or other gluten-containing cereals with gluten-free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins. Some gluten-free commercial replacement products are not enriched or fortified as their gluten-containing counterparts, and often have greater lipid/carbohydrate content. Children especially often over-consume these products, such as snacks and biscuits. Nutritional complications can be prevented by a correct dietary education.A gluten-free diet may be based on gluten-free foods, such as meat, fish, eggs, milk and dairy products, legumes, nuts, fruits, vegetables, potatoes, rice, and corn. Gluten-free processed foods may be used. Pseudocereals (quinoa, amaranth, and buckwheat) and some minor cereals are alternative choices.

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

More Recipes

Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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