You are here
Roasted Acorn Wedges with Ancient Grains
This hearty combination of sweet winter squash, hearty ancient grains, and crunchy salad greens works well as a meat side dish or a main course for vegetarians.
Ingredients:
1 Acorn squash
1/4 C peanut oil
1 tsp. kosher salt
1/4 tsp. black pepper
4 C Ready-Set-Serve Romaine, Cabbage, and Kale Blend
4 C ancient grains (such as barley, amaranth, quinoa), cooked
1/2 C tahini sauce
Instructions:
Preheat oven to 400 degrees F.
Cut a whole Acorn squash into wedges, scraping out seeds, but leaving skin on. Toss all with peanut oil.
Roast squash until cut sides begin to blacken and inside flesh is tender, approximately 45 minutes.
While roasting, toss lettuce with ancient grains and tahini.
Serve warm wedges topped with grains/lettuce mixture.
Meal Type:
Fall
Spring
Summer
Winter
Entrees
Sides
Vegetarian