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1 small acorn squash
1 tablespoon butter
Salt and pepper to taste
3 tablespoons liquid honey, divided
1 cup natural hazelnuts
4 teaspoons extra virgin olive oil
2 tablespoons cider vinegar
1 bunch dandelion greens, washed, dried and torn
Preheat oven to 375 F. Rinse and dry squash and cut in half lengthwise.
Scrape out seeds and cut each half into wedges. Arrange on a parchmentpaper– lined baking sheet. Dot each wedge with butter and season with salt and pepper, then drizzle 2 tablespoons honey over wedges. Roast for 40 minutes.
Meanwhile, toss hazelnuts in a dry skillet over medium heat until they are fragrant and their skins begin to crack (about 10 minutes). Allow to cool slightly before chopping them coarsely and setting aside.
In a small bowl, combine remaining honey with oil and vinegar. Season with salt and pepper and mix until honey dissolves.
To assemble salad, toss dandelion greens with cider dressing in a large bowl. Divide among 6 small plates, arranging one or two squash wedges atop the greens. Sprinkle with hazelnuts and serve.