About the Recipe
Acorn squash is a great light flavor with a soft outer skin once cooked that can be easily eaten for additional insoluble fiber or just eat the inside soluble fiber. This is a great autumn dish with unique flavors.
Ingredients
1 1/2-2 pound acorn squash, halved lengthwise, seeded and sliced into 1-inch-thick half rings
2 tablespoons (plus â…“ cup) extra-virgin olive oil, divided
Kosher salt and ground black pepper
2 navel oranges
2 tablespoons white wine vinegar
1/2 cup hazelnuts, toasted, skinned and chopped
1 cup lightly packed fresh flat-leaf parsley
1 cup lightly packed fresh mint
2 cups lightly packed baby arugula
Preparation
Heat the oven to 475°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray. Place the squash on the prepared baking sheet and toss with the 2 tablespoons oil and ½ teaspoon each salt and pepper. Distribute in an even layer and roast until a skewer inserted into a piece meets no resistance and the bottoms are nicely browned, 25 to 30 minutes.
Meanwhile, grate 1 teaspoon zest from 1 of the oranges; set aside. Using a sharp knife, slice off the top and bottom ½ inch from each orange. One at a time, stand the oranges on a cut end and cut from top to bottom following the contours of the fruit to remove the peel and white pith. Hold each orange over a large bowl and cut between the membranes to release the segments, allowing the juices to fall into the bowl; set the orange segments aside. Once all of the segments have been cut free, squeeze the juice from the membranes into the bowl; discard the membranes. You should have about 3 tablespoons orange juice.
When the squash is done, to the orange juice in the bowl, whisk in the orange zest, vinegar, remaining ⅓ cup oil, half of the hazelnuts, ½ teaspoon salt and ¼ teaspoon pepper. Add the parsley, mint, arugula and orange slices. Toss with tongs to combine, then taste and season with salt and pepper. Using the tongs, transfer the salad to a serving platter. To the dressing remaining in the bowl, add the squash and toss to coat. Place on top of the salad and sprinkle with the remaining hazelnuts.