The idea for the acorn squash rings, came when I saw a post that baked an egg inside one. I thought that was a great idea, and could make for more whimsical and fun presentations, beyond just using half a squash as an edible bowl. I roasted a chicken for dinner on monday, so chicken salad seemed like a very natural choice, and my brain got to work. I think it came out really delicious, and even without the squash rings, you can make the chicken salad by itself.
Start off by cutting your acorn squash into rings. I got about 4 good rings, plus the ends. Remove the seeds, setting them aside to roast later! Place the rings on a cookie sheet or pan lined with foil and greased with a little olive oil. Brush the top side of each ring with olive oil and sprinkle with ground ginger, cardamom, cinnamon, and salt. roast at 350 until softened – about 15-20 min. (Honestly, I didn’t time it, I kind of just watched)
While the rings are roasting, put together the chicken salad, by mixing together:
- pulled chunks of roasted chicken (I used both light and dark meat)
- 1 Apple – chopped (I think I used a Gala apple because that’s what I had, but you can use your favorite)
- 1 Yellow or sweet onion – chopped
- 2 stalks celery – chopped
- Organic Stone ground Mustard (to taste, but start off with 4-6 tbsp)
- Curry powder (start off with about 1-2 tbsp and go from there)
Place each squash ring on a separate square of foil. Spoon a mound of chicken salad into each ring.
Fold up all the edges to make a nice little tent and wrap it up. Place in 350 degree oven for 20 min, and bake until everything softens a little.
Don’t forget to roast the seeds! Place them on foil with a little salt, pepper, and olive oil, and then roast until they are browned and crunchy…yum!