Roasted Acorn Squash
Roasted Prosciutto-Wrapped Acorn Squash, with Poached Egg, Beet Vinaigrette
Beet Vinaigrette
1 beet
2 cups water
3 tbsp white vinegar
2 tbsp kosher salt
1 tsp Dijon mustard
¼ cup rice wine vinegar
¾ cup olive oil
Place the water, beet, white vinegar and 1 tbsp salt in small saucepan. Bring to a boil and simmer until beet is tender. Remove beet from liquid, grate the beet and whisk with the other ingredients to form a vinaigrette. Use the beet cooking liquid to poach an egg.
Prosciutto-wrapped acorn squash
1 acorn squash, peeled, seeded and cut into 8 wedges
8 slices prosciutto
8 stems thyme or sage
salt and pepper to taste
Season the squash with salt and pepper, wrap with prosciutto to completely envelope the squash, placing a stem of herbs into each package. Roast at 375 degrees until crispy and squash is tender, about 20 minutes.
Serve the squash with the poached egg, the beet vinaigrette and some baby arugula.
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