Roast Acorn Squash with Truffle Honey & Pumpkin Seeds

Name: Roast Acorn Squash with Truffle Honey & Pumpkin Seeds
Prep time: 5 min
Cook time: 32 min
Total time: 37 min
Yield: 10
Ingredients: 1 acorn squash, cut into thick slices; 50ml high quality olive oil; Flaky sea salt & pepper, to season; 40g pumpkin seeds; 2 cloves garlic, grated; 2 tablespoons white balsamic vinegar; ½ teaspoon chilli flakes; 30g chives, finely chopped; Generous drizzle of Acacia truffle honey; Flaky sea salt as a final garnish (optional)

Bex Blundy

Servings

Prep Time

5 minutes

Cook Time

32 minutes

Roasted acorn squash makes for a wonderful vegetarian side dish to serve with your Christmas dinner. The natural sweetness is amplified here with a drizzle of truffle honey and a moreish garlicky crunch from the pumpkin seed topping.

Roast Acorn Squash with Truffle Honey & Pumpkin Seeds

Ingredients

1 acorn squash, cut into thick slices
50ml high quality olive oil
Flaky sea salt & pepper, to season
40g pumpkin seeds
2 cloves garlic, grated
2 tablespoons white balsamic vinegar
½ teaspoon chilli flakes
30g chives, finely chopped
Generous drizzle of Acacia truffle honey
Flaky sea salt as a final garnish (optional)

Directions

Preheat the oven: to 200°C.
Roast the squash: Place the sliced acorn squash (no need to remove the skin) onto a roasting tray, drizzle on 25ml of the olive oil and season generously with flaky sea salt & plenty of pepper. Roast for 25 minutes.
Prepare the crunchy topping: Heat 40g pumpkin seeds and 25ml olive oil in a small saucepan over medium heat until the seeds smell toasty and a few of them start to pop open in the oil, about 3 minutes. Then pour the oil and seeds into a heatproof bowl containing the two grated garlic cloves, the 2 tablespoons of balsamic and the ½ teaspoon chilli flakes.
Plate up the squash: Arrange the roasted squash on a serving plate and top with the pumpkin seeds, the finely sliced chives and a finishing drizzle of truffle honey. Finally, add a sprinkle of flaky sea salt to garnish.