This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie. Dorie describes it as: “wedges of roasted squash, its dense, naturally sweet flesh herb-accented from the za’atar and slightly tart from the molasses. And the skin—my favorite part—had spots of tasty char and, where the oil mixture had puddled, patches of bright flavor.”
This was an easy recipe to prepare but, to be honest, not a favourite. I like acorn squash (though not the skin which Dorie insists we can eat!) but this combination of olive oil, pomegranate molasses, za’atar, lemon juice, sea salt and cayenne that you brushed on the squash before roasting it didn’t win us over. The sour notes (from the lemon and pomegranate) were too strong against the (very mildly sweet) squash.
I loved the idea of this and will try with a sweeter squash next time, it’s a lovely easy side dish that you can roast alongside the main course and it’s pretty hands off.
Get the recipe for Dorie Greenspan’s Roasted Acorn Squash Wedges on page 229 of Everyday Dorie or here.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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I agree with you…easy, but not our favorite.
i thought pretty much the same. i did like the dressing, but it didn’t work well here for some reason…maybe it would be better on sweet potatoes.
I agree that this combination is not winning me over either. I can’t exactly pinpoint what’d work better!
Did not win over in my house either. On to the next one.
Love your photos and sorry it was not a hit. Somehow the combo tickled us, and I of course loved how easy it was. Always an adventure !