Be the first to A simple apple cider and walnut sauce tops asparagus and acorn squash rings. It is important not to overcook the vegetables. This makes a pretty presentation on the plate.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- Sauce:
- 1/4 cup butter
- 2 Tablespoons packed light brown sugar
- 1/2 cup chopped walnuts
- 1/4 cup fresh lemon juice
- 2 Tablespoons cider vinegar
- 6 Tablespoons apple cider
- 1/8 teaspoon ground ginger
- .
- Vegetables:
- 2 medium acorn squash, cut in half crosswise, seeds removed, and sliced into 1/4-inch thick rings
- 16 asparagus stalks, tough ends trimmed off
Preparation:
Melt butter in a heavy skillet over medium heat. Stir in brown sugar and walnuts and cook for 2 minutes, stirring constantly. Whisk in lemon juice, cider vinegar, apple cider, and ginger. Continue to cook, stirring constantly, until sauce is reduced by half. Keep warm.
Place acorn squash rings in a large pot of salted boiling water. Simmer just until tender. Remove and drain rings as they are done. Do not overcook.
Meanwhile, steam asparagus until crisp-tender.
To serve, stagger 3 acorn rings on each of 4 plates. Slip 4 asparagus spears through the rings so the heads of the spears are showing. Spoon sauce over the vegetables.
Yield: 4 servings
Place acorn squash rings in a large pot of salted boiling water. Simmer just until tender. Remove and drain rings as they are done. Do not overcook.
Meanwhile, steam asparagus until crisp-tender.
To serve, stagger 3 acorn rings on each of 4 plates. Slip 4 asparagus spears through the rings so the heads of the spears are showing. Spoon sauce over the vegetables.
Yield: 4 servings
