Asparagus And Acorn Squash Rings Recipe

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Asparagus and Acorn Squash Rings

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Ingredients

16
asparagus spears
2
medium acorn squashes

SAUCE INGREDIENTS

1/4 c
butter, clarified
2 Tbsp
sugar
1/2 c
chopped walnuts
1/4 c
fresh lemon juice
2 Tbsp
cider vinegar
6 Tbsp
apple cider

Directions Step-By-Step

1
Trim thick asparagus ends; cut squash in half crosswise.
2
Scoop out and discard squash seeds; slice squash into 1/4-inch rings.
3
In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender.
4
Don't overcook.
5
Drain each vegetable as soon as it's tender.
6
Heat butter in medium skillet.
7
Add sugar and walnuts.
8
Stir over medium heat until sugar is light brown.
9
Deglaze pan with lemon juice, vinegar and cider.
10
Cook, stirring constantly, to reduce by half.
11
To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash.
12
Spoon sauce over.
13
NOTE: To make clarified butter, slowly melt stick of butter over very low heat.
14
Let solids settle to bottom; use oil-clarified butter on top.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy