Have you had enough squash yet? I admit I’m about ready to give it a rest for a while..BUT this, this is something differnt. A fresh look on squash with a citrus zing. Butternut squash is the new soup staple, from spicy purees to stuffed ravioli it’s everywhere. However there are many other varieties out there just waiting for your love and care! Welcome acorn squash.
I went for a sweet take with hints of citrus and ginger topped with a soft honeyed goat cheese. Now don’t be scared, but you can eat the skin. When cooked long enough it becomes soft and gives the dish an earthy flare.
Sweet Citrus Acorn Squash with Ginger & Honeyed Goat Cheese
One acorn squash, sliced
1 tbsp olive oil + extra for drizzle
1/2 tsp ground ginger
zest of one lemon
juice of half a lemon
ground sea salt
1 tsp dark muscavado sugar
8 ounces of honeyed goat cheese (regular is fine)
Preheat your oven to 350 degrees. Cut the squash in half, remove the seeds, then slice and set aside. In a bowl whisk together all ingredients except sesame seeds, salt, and goat cheese. Lay the squash out in a pan or baking dish (grease if necessary) Pour sauce over the squash, grind a little sea salt on top and bake for around 30 mins or longer. When the squash is cooked through and the edges are beginning to brown they should be done. Sprinkle with sesame seeds and serve with the honeyed goat cheese.
I was able to find honeyed goat cheese at my local grocer, to make it yourself simply stir honey to taste into a soft goat cheese.
I ate this simply with a salad but it would make a wonderful side dish.