Everyday Dorie: Roasted Acorn Squash Wedges

November 13, 2020 at 7:51 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 6 Comments
Tags: everyday dorie, savory, vegetables, vegetarian

I eat a lot of roasted orange stuff in the colder months– squash, sweet potatoes, carrots– and I’m always looking for new things to do with them. These Roasted Acorn Squash Wedges are brushed with a dressing of olive oil, pomegranate molasses, za’atar, lemon juice, cayenne and, of course, salt before they go into the oven. While they roasted, I stirred together the harissa yogurt Dorie suggests serving alongside, and I’m glad I did, because I thought the squash really needed it. I told my dining companion that I thought that this preparation was okay but not great. I thought maybe the squash I bought just wasn’t sweet enough for the tart dressing, but after reading the group’s reviews, I saw that I wasn’t alone. Perhaps I don’t really need to find a new thing to do with acorn squash…the “classic” butter and brown sugar schmear with a hint of salt and spice is just what I like. I think the pomegranate molasses dressing would be a better coating for already-roasted sweet potatoes, or actually even salad greens.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all that the group made this week.

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My family said the same thing, butter and brown sugar was better. Always nice to try something new.

Comment by Diane Zwang— November 13, 2020 #

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I agree that acorn squash isn’t quite sweet enough for this treatment – butter and brown sugar for the win! And yes, this would be fab on sweet potatoes!

Comment by Mardi (eat. live. travel. write.)— November 14, 2020 #

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The harissa yoghurt sounds wonderful.

Comment by Dorothy's New Vintage Kitchen— November 14, 2020 #

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It sounds like we’re missing the sweetness. Maple syrup maybe a better choice?

Comment by Shirley @ EverOpenSauce— November 14, 2020 #

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Lol I wondered why my household was the outlier in liking it and after reading the comments on your post I think I know know why- I don’t usually make acorn squash and when I do it is roasted plain. I’ve not done the yummy brown sugar butter combo so I’ll need to try that. But the pomegranate molasses was fun and I’ll be looking for more recipes to use it on.

Comment by Tricia S— November 14, 2020 #

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Maybe I need to give the acorn squash another chance with your go-to preparation before I give up on it haha. Yours looks delicious even if it wasnt a favorite!

Comment by isthisakeeper— November 17, 2020 #

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