Acorn Squash Flowers

Last Updated on Saturday, 16 July 2011 10:42 Written by Flax Wednesday, 13 July 2011 10:59

Hunger is not always from the stomach.  Having a beautifully presented dish can sometimes satisfy a much deeper hunger inside us.  This idea is corresponds to how the French conceive food and to their (maddening) ability to remain thin.  Small portions, beautifully presented.

Beautiful doesn’t always mean complicated.  This dish is gorgeous and simple.  I happened to have grilled peppers on hand when I made it-so I used that in the center, chopped tomatoes would work just as well.


  • 1 acorn squash
  • olive oil

Slice the squash into pieces 1 cm. thick (1/2″).  Brush with olive oil and grill on a low setting for 10 minutes.  Before they begin to brown, flip them over, brush with olive oil, and grill the other side for another 10 minutes.  Remove from the grill and allow to cool.

To serve:

  • 6-8 slices of bread
  • 6 tbsp grilled peppers or chopped tomatoes
  • tapenade or a similar spread

Use a cookie cutter to cut the bread into roundels.  Spread with the tapenade.  Place the squash flowers on top of the bread and fill the center with the grilled peppers or chopped tomatoes.  Arrange on a serving platter or on individual plates.

Hint:  Use the discarded bread to make homemade croutons or breadcrumbs.

Serves 6-8


1 Comment

  1. Grilled Pepper Salad | Just Add Flax   |  Saturday, 16 July 2011 at 10:41 pm

    […]  served alone or combined with other dishes.   In the photo, I use it to decorate and flavor  Acorn Squash Flowers.    When I prepare it for Shabbat, I always make extra so that we can eat it all week long.  It […]

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