Presented by Chef Timothy Groody (Fork! Restaurant) Serves 4
1 acorn squash 3T evoo Salt Pepper
You can peel the squash using a peeler and knife, but this is not necessary. Slice squash in rounds ½” thick. Remove seeds. You can cut the squash in ½ length wise if this is easier to cut. Over an open fire, grill or gas burner, place slices of the squash. Cook until charred (or burnt) a little on the outside. Place on oven proof pan. Season with salt, pepper and oil. Bake in a 350* oven for 5 -10 minutes. Remove and reserve
1 tsp cider vinegar 1 tsp apple cider 1 T evoo 1 tsp chopped red onion
Salad 1 8 oz carolina moon 2 cup watercress 1 granny smith apple Assemble Cut squash rounds in 4 pieces. Warm 20 pieces of the acorn squash in the oven for 2 min. Place 5 pieces scattered on each plate. Slice cheese as thin or thick as you like. Place a slice on each piece of squash. Slice the apple (core removed) in 20 slices. Toss lightly with watercress with the some of the vinaigrette. Lay sporadically over the squash and cheese. Drizzle with evoo. Serve and Enjoy!!!!!