Reviews
Add Rating & Review
19 Ratings
5 star values:
4
4 star values:
2
3 star values:
10
2 star values:
2
1 star values:
1
Back to Pickle-Dressed Acorn Squash and Beets
All Reviews for Pickle-Dressed Acorn Squash and Beets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 1 hr 25 mins
Yield: Serves 6 to 8
relish tray
Ingredients
Ingredient Checklist
1 acorn squash, halved lengthwise, seeds removed, cut crosswise into 1/4-inch slices
1 bunch baby beets (8 to 10), scrubbed and stems trimmed to 1 inch
1/3 cup white-wine vinegar
1/2 teaspoon coarse salt
1/3 cup extra-virgin olive oil
Cook's Notes
Squash and beets can be made 1 day ahead and stored in refrigerator.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 1 hr 25 mins
Yield: Serves 6 to 8
relish tray
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 1 hr 25 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 10 mins
total: 1 hr 25 mins
Yield: Serves 6 to 8
prep: 10 mins
total: 1 hr 25 mins
prep:
10 mins
total:
1 hr 25 mins
Yield: Serves 6 to 8
Serves 6 to 8
relish tray
relish tray
Ingredients
Ingredients
- 1 acorn squash, halved lengthwise, seeds removed, cut crosswise into 1/4-inch slices
- 1 bunch baby beets (8 to 10), scrubbed and stems trimmed to 1 inch
- 1/3 cup white-wine vinegar
- 1/2 teaspoon coarse salt
- 1/3 cup extra-virgin olive oil
Directions
Fill a large pot with 1 to 2 inches water and bring to a boil. Place squash slices in a steamer basket, then place in pot. Cover and cook until squash is just cooked through, about 8 minutes. Remove with a slotted spoon and transfer to a 9-by-13-inch baking dish. Let cool completely in a single layer.
Preheat oven to 425 degrees. Wrap beets in parchment-lined foil and roast until easily pierced with a knife, about 50 minutes. Let cool completely. Remove skins (keep stem ends intact, if desired.) Transfer to a shallow bowl.
Whisk together vinegar and salt in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Divide vinaigrette between squash and beets and toss to coat.
Cook's Notes
Squash and beets can be made 1 day ahead and stored in refrigerator.
Cook’s Notes
Squash and beets can be made 1 day ahead and stored in refrigerator.
Reviews
Add Rating & Review
19 Ratings
5 star values:
4
4 star values:
2
3 star values:
10
2 star values:
2
1 star values:
1
Reviews
Add Rating & Review
19 Ratings
5 star values:
4
4 star values:
2
3 star values:
10
2 star values:
2
1 star values:
1
Add Rating & Review
19 Ratings
5 star values:
4
4 star values:
2
3 star values:
10
2 star values:
2
1 star values:
1
19 Ratings
5 star values:
4
4 star values:
2
3 star values:
10
2 star values:
2
1 star values:
1
19 Ratings
5 star values:
4
4 star values:
2
3 star values:
10
2 star values:
2
1 star values:
1
- 5 star values:
- 4
- 4 star values:
- 2
- 3 star values:
- 10
- 2 star values:
- 2
- 1 star values:
- 1
All Reviews for Pickle-Dressed Acorn Squash and Beets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pickle-Dressed Acorn Squash and Beets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
