Apple & Acorn Squash with Gremolata


Central Market

  • 1 hour
  • Serves 4 to 6

Central Market’s recipe for Apple & Acorn Squash with Gremolata is the perfect autumnal bake to pop in the oven this Thanksgiving season. While the acorn squash and apples star as the main actors, a cast of warm herbs and spices bring with them a wealth of rich flavors to make this dish your new fall favorite.

Central Market (acorn_squash_apple_and_fennel_roast_with_almond_gremolata)

Ingredients

Squash Bake

  • 2 acorn squash, halved lengthwise, seeded, cut into 1/2" rings
  • 1 fennel bulb, trimmed, cut lengthwise into 1/2" wedges
  • 2 Honeycrisp Apples, cut lengthwise into 1/2" wedges
  • 3 Tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground cinammon
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 2 tsp cracked black pepper

Gremolata

  • 1/3 cup Italian parsley, chopped
  • 2 Tbsp fresh rosemary, chopped
  • 1 Tbsp garden fresh thyme, chopped
  • 1 pinch ground nutmeg
  • 2 Tbsp olive oil
  • 1/3 cup almonds, sliced
  • salt and black pepper, to taste

Directions

  1. Place oven rack in lower third of oven. Preheat to 450℉.
  2. Add squash, fennel, and apples to a large bowl. Drizzle olive oil on the mixture, then sprinkle on the spices. Lightly toss with your hands until the mixture is coated.
  3. Spread the mixture evenly on a heavy large-rimmed baking sheet.
  4. Roast until apples and acorn squash are tender and lightly browned, about 40 minutes, turning once mid-roast.
  5. While the mixture is roasting, combine freshly-chopped herbs, spices, olive oil, and almonds in a small bowl. Mix and set aside.
  6. Once roasted, move items from the pan into a serving bowl. Top with fresh gremolata and serve.

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3815 Westheimer
Houston, TX 77027  |  Map

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