Ingredients
2 acorn squash
1/4 tsp dried oregano
1/2 C. fresh basil leaves, coarsely chopped
2 tsp sugar
1 clove garlic
Juice of two lemons
1 Tbsp Dijon mustard
1/4 C. olive oil
1/2 C. toasted pine nuts
1/2 C. goat cheese crumbles
Preparation
Preheat oven to 450. Cut squash in half and remove pulp and seeds. Cut each half into 4 wedges. Please halves into large bowl and drizzle with olive oil. Season with salt, pepper and oregano. Toss to coat. Place cut side down onto cookie sheet and bake for 25-30 minutes or until tender. For dressing, place basil, salt, pepper, sugar, garlic, juice and mustard into food processor. Blend until smooth, should be green. Slowly stream in 1/4 cup olive oil. Remove squash from oven and place on platter. Drizzle with vinaigrette, sprinkle with pine nuts and goat cheese.
