Name: Roasted Acorn Squash with Onions and Date-Orange Dressing
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: American
Ingredients: 0.33 item acorn squash; 20 ml extra-virgin olive oil; 1.33 g kosher salt; 0.17 tsp black pepper; 0.33 item red onion; 14.17 g dried dates; 13.33 ml orange juice; 2.5 ml sherry vinegar; 1.67 g honey; 0.17 pinch chile powder; 5 g pistachios

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Roasted Acorn Squash with Onions and Date-Orange Dressing

Roasted Acorn Squash with Onions and Date-Orange Dressing

A delicious roasted acorn squash dish paired with caramelized onions and a sweet date-orange dressing.

Source

Ingredients:

0.33
item
acorn squash
20
ml
extra-virgin olive oil
1.33
g
kosher salt
0.17
tsp
black pepper
0.33
item
red onion
14.17
g
dried dates
13.33
ml
orange juice
2.5
ml
sherry vinegar
1.67
g
honey
0.17
pinch
chile powder
5
g
pistachios

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Instructions:

Preheat the oven to 245°C. Prepare two baking sheets, one lined with aluminum foil.
Cut the onions into wedges and brush with olive oil. Arrange on the foil-lined baking sheet and cover with foil. Roast for 10 minutes.
While the onions roast, cut the acorn squash into wedges and brush with olive oil, salt, and pepper.
Remove the baking sheet with onions, place the squash on the preheated baking sheet, and roast both for an additional 20 minutes.
Prepare the dressing by mixing dates, orange juice, vinegar, honey, and chile powder in a bowl.
Once roasted, transfer the vegetables to a serving platter, drizzle with the dressing, and garnish with pistachios.

Nutrition	Per Serving 399 g	Per 100g
Energy	408.7 kcal	103 kcal
Protein	4.7 g	1.2 g
Fibre	7.2 g	1.8 g
Salt	1.3 g	0.3 g
Sugar	20 g	5.0 g
Carbohydrates	50.8 g	12.7 g
Fat	22.3 g	5.6 g

0.33
item
acorn squash
20
ml
extra-virgin olive oil
1.33
g
kosher salt
0.17
tsp
black pepper
0.33
item
red onion
14.17
g
dried dates
13.33
ml
orange juice
2.5
ml
sherry vinegar
1.67
g
honey
0.17
pinch
chile powder
5
g
pistachios

Preheat the oven to 245°C. Prepare two baking sheets, one lined with aluminum foil.

Cut the onions into wedges and brush with olive oil. Arrange on the foil-lined baking sheet and cover with foil. Roast for 10 minutes.

While the onions roast, cut the acorn squash into wedges and brush with olive oil, salt, and pepper.

Remove the baking sheet with onions, place the squash on the preheated baking sheet, and roast both for an additional 20 minutes.

Prepare the dressing by mixing dates, orange juice, vinegar, honey, and chile powder in a bowl.

Once roasted, transfer the vegetables to a serving platter, drizzle with the dressing, and garnish with pistachios.