Asparagus And Acorn Squash Rings – a delicious recipe with acorn, Sauce, butter, sugar, walnuts, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings.
2
In large pan on top of stove, carefully cook squash rings, then asparagus in boiling, salted water until tender, but not overcooked. Drain each vegetable as soon as it's tender.
3
Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown.
4
Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half.
5
To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over.
6
NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil (clarified butter) from top and discard solids.
350
kcal
Calories
21
g
Fat
36
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 16 asparagus spears, 2 small acorn squash, Sauce, 1/4 cup clarified butter (see note), and more.
Yes, Asparagus And Acorn Squash Rings falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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