The acorn squash is an all year round vegetable and quite versatile as well. The outer shape is very helpful to guide you while slicing it. Sauteed with butter brings out the sweetness of it, and the baking in the oven finishes the cooking process.
The arugula is the perfect balance with the pomegranate and acorn squash. The squash and pomegranate are sweeter and the arugula has a mustard bite to it which plays counterbalance. The pomegranate dressing binds it all together.
6 tablespoons pomegranate juice
1 ½ tablespoon balsamic vinegar
1 ½ tablespoon red wine vinegar
8 tablespoons olive oil salt and pepper
2 tablespoons unsalted butter
2 unpeeled acorn squash, halved, seeded and cut into wedges
1 pound arugula salad
1 ½ cup pomegranate seeds
¼ cup pine nuts roasted
Whisk together the pomegranate juice, vinegars, salt, and pepper. Add olive oil and whisk again. Re-whisk when ready to use.
Preheat oven to 425° F
Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat. Add as many wedges as you can, you may have to do this twice, to not overcrowd the skillet. Cook until brown on each side, 5 minutes. Transfer squash wedges to a rimmed baking sheet, season with salt and pepper. Place in the hot oven and bake for 20 minutes.
Mix arugula, pomegranate seed, and pine nuts in a large bowl. Drizzle half of the dressing. Divide among plates, top with squash, and some more dressing.
CC BY Giangi Townsend