An abundance of autumn produce is in store, including Ramarro Farm acorn squash.
To make the most of one of our favourite pumpkin varieties, we’re sharing our favourite mid-week warm salad.
Delivered to us from local producer Ramarro Farm in the Dandenong Ranges, our acorn squash is grown using sustainable practices and chemical free farming. Thanks to the rich soil at Ramarro Farm, their produce is in plentiful supply and packed full of favour.
Acorn squash is in mild flavour and makes it a versatile ingredient to cook with - we love it roasted, but it’s equally delicious cooked on the grill.
For this recipe, we roast slices of acorn squash, before topping with Ramarro Farm rocket, toasted walnuts, mint and orange slices. A simple salad dressing is made with many Morning Market staples, including Forvm Chardonnay vinegar, Pons extra virgin olive oil and a spicy zhoug from Tahina to add some zing.
Ingredients:
1 acorn squash
1 pomegranate
1 orange, peeled segmented
A handful of fresh rocket
A handful of toasted walnuts
A handful of dates
A jar of Tahina zhoug
Forvm Chardonnay vinegar
Pons extra virgin olive oil
Method:
Core and slice the squash into small pieces. Drizzle with oil and season with salt & pepper, then roast at 180C for 20 minutes or until tender.
Arrange the cooked squash on a plate and then layer with picked mint leaves, rocket, orange segments, dates and toasted walnuts.
Make a dressing by mixing together 1 tbsp of olive oil with 1 tsp of Zhoug and 1 tsp of Chardonnay vinegar.
Drizzle the dressing over the salad and finish with a scattering of pomegranate seeds.
