FROM SOIL2SERVICE
Ingredients
- 1 acorn squash
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ½ cup thin-sliced red onion
- 1 pound Brussels sprouts
- ¼ cup pumpkin seeds
- 4 tablespoons red wine vinegar
- 2 tablespoons maple syrup
- ¼ cup olive oil
- 1 teaspoon cayenne pepper
- Salt to taste
Preparation
METHOD
Preheat oven to 400 degrees F. Clean and dice the acorn squash. Coat in olive oil; season with salt and pepper. Spread out a single layer on a baking dish and roast for 15–20 minutes, until slightly soft. Cool to room temperature.
Place the red onion slices in a bowl of ice water for 20 minutes. Remove from the water and pat dry. This process removes some of the strong bite of the raw onion.
To make the dressing, mix the red wine vinegar with the maple syrup. Slowly whisk in the oil and season with cayenne pepper and salt.
Shred the Brussels sprouts and place in mixing bowl. Toss with the red onions and some of the dressing. Arrange on plates. Add the squash to the bowl once the Brussels sprouts have been removed and toss with some dressing to coat. Pile the squash on top of the Brussels sprouts and garnish with pumpkin seeds.
