A Most Delicious Acorn Squash Side for Thanksgiving - My Latest YouTube Video
Finally, I’ve started my YouTube Channel again! It’s been a long while since I’ve done a YouTube video and I’m so proud of this one! I’ll be focusing mainly on food, but there will also be some fashion, decor and lifestyle thrown into the mix! Thank you so much to Janet Gunn - The Grateful Gardenia for suggesting I start this channel back up again and thank you to Taylor Moser for being the best videographer and filming this for me! I know you’ll love this recipe that was inspired by Athena Calderone from Eye Swoon! It’s gorgeous, healthy, delicious and a little out of the box, which I love!
There is so much more to come and I’m very excited! I hope you enjoy! Keep scrolling for the recipe and please let me know what you think!
Acorn Squash with Shallots & Castelvetrano Olives
Ingredients
- 3 acorn squash
- 6 - 7 shallots, peeled and halved
- ⅓ cup olive oil, plus more for drizzle
- 3/4 cup dates, pitted and halved
- 3/4 cup olives, pitted and smashed
- 1 serrano chili, thinly sliced
- 3 garlic cloves, smashed and roughly chopped
- 2 oranges, rind peeled into strips
- 1 lemon, rind peeled into strips
- 2 Tbsp Italian parsley, roughly chopped
- Zest of 1 orange
- 2 Tbsp pistachios, roughly chopped
- ½ cup Greek yogurt
Instructions
- Preheat the oven to 400°F
- Cut the acorn squash into 1” wedges, following the natural ridges of the squash.
- Divide the squash and shallots onto two large rimmed baking sheets, spreading the squash in a single layer, and drizzle with olive oil. Season with salt and pepper and toss until evenly coated.
- Roast until golden brown for 25 minutes total, flipping squash halfway through.
- After 25 minutes remove pans from the oven and reduce heat to 375°F. Add orange and lemon peels, olives, dates, serrano chili, and garlic divided between the two pans. Drizzle with a touch more olive oil and roast for 10 minutes more.
- To plate, smear labneh or Greek yogurt on a serving dish and arrange squash and other roasted ingredients on top. Garnish with flaky sea salt, black pepper, orange zest, chopped parsley, and roasted pistachios. Serve and enjoy!
Notes
This recipe was originally from Eye Swoon!
I would really love to hear your thoughts on this video as well as what you would like to see more of! Even though I’m active on social media, this blog is my first love and means so much to me so I want to make sure that I’m making content that you want to see! Please leave me a comment and thank you so much for reading today!