asparagus and acorn squash rings

Ingredients For asparagus and acorn squash rings

  • 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

How To Make asparagus and acorn squash rings

  • 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.

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