Side Dishes

Side Dish Ideas

Apple Filled Acorn Squash with Honey Glace
by Birgitta Hellman

This dish is elegant and simple to make. It works as a vegetarian main course or as a side dish with poulty or fish. Be sure to overfill the acorn rings as the filling shrinks when cooked. Serves 4 to 8 people.

Preheat oven to 350 degrees F (180 degrees C)

Filling
1 medium yellow onion, diced
1 medium parsnip, peeled and cut into small cubes
1 small rutabega, peeled and cut into small cubes
2 Apples, cored and cut into small cubes
4 Tbsp. butter, melted.
2 tsp. fresh rosemary, finely chopped
salt and pepper to taste.

In a large bowl mix all vegetables and apples. Add melted butter and (save a bit for brushing on the squash). Season with rosemary, salt and pepper. Toss well and set aside.

Squash Rings
2-3 large acorn squash (unpeeled)

Seed and cut into 1-inch thick (2.5 cm). Save ends for roasting or soup!

Glaze
2 Tbsp. Honey
2 Tbsp. freshly squeezed lemon juice (Birgitta suggests this is important for the flavour but can be deleted for 100% local)

Garnish
1/2 cup chopped walnuts

Directions
Arrange squash rings on a baking sheet lined with parchment paper. Brush with melted butter and sprinkle salt and pepper. Scoop filling into centre of rings (overfill). Bake for 30 minutes. Remove from oven and drizzle with glaze. Bake another 15 minutes or until squash is done. Set aside to cool for 10 minutes. Transfer onto plates using a spatula and garnish with hazelnuts.