In this recipe, we used acorn squash from Crow Family Farms, which we also found at Urban Agrarian. Crow Farms is located in Earlsboro, Oklahoma. Winter squash varieties are another example of a crop that is typically harvested during the late summer months, but stores well throughout fall and winter. You can use any winter squash you’ d like in this recipe, but we typically lean toward the squashes with more delicate and edible skins, such as acorn or delicata. With a thorough washing of the skin, recipe prep is a breeze. The skins will soften right along with the flesh of the squash and are quite delicious. The herb dressing provides a complex burst of flavor, with a hint of sweetness from the cherries and sumac, and a bright tanginess from the citrus and goat cheese. It goes well with both recipes featured.
Ingredients
- 2 acorn squash, roughly 2-3 pounds total
- 5 tablespoons dried cherries
- 6 tablespoons white wine vinegar
- 3/4 cup olive oil
- 1/2 tablespoon kosher salt
- 1 tablespoon fennel seed, ground
- 1 tablespoon sumac, ground
- 1 tablespoon coriander, ground
- 1/2 cup parsley, packed
- 1/2 cup cilantro, packed
- juice of 2 limes
- 1/2 cup pistachios, chopped
- 1/2 cup firm goat feta cheese, crumbled (sourced from Prairie Thyme Farm, located in Newalla, Oklahoma)
Preparation
Start by preparing the cherries for this recipe. You’ll do this by soaking the dried cherries in the vinegar for several hours or overnight, covered in the refrigerator.
Preheat the oven to 450°F. Wash the squash, then cut it in half and scoop out the seeds. Next, slice each half into ¼-inch thick half-moons. Lightly coat the sliced squash in 1-2 tablespoons of the olive oil and a pinch of salt. Spread it evenly on a parchment-lined baking sheet. Roast the squash for 15-20 minutes, flipping once or twice throughout the cooking time.
While the squash is roasting, prepare the herb sauce. Start by chopping the fresh cilantro and parsley. Next, combine the fennel, sumac, coriander, parsley, cilantro, and lime juice in a medium sized bowl. Stir to mix and taste for flavor adjustments as you prefer.
Drain the cherries, reserving the vinegar, and add the cherries to the green sauce along with 5 teaspoons of the reserved vinegar. Taste.
Stir the pistachios and feta into the sauce. Taste and adjust vinegar and lime juice if desired. Remove the squash from the oven, top generously with the green sauce and serve warm. You can store both the sauce and any leftover roasted squash in the refrigerator in an airtight container for up to one week.
