Asparagus & Acorn Squash Rings

Asparagus and acorn squash rings are the kind of side dish that earns its real estate at a Thanksgiving or Christmas table. Squash gets sliced crosswise into pretty rings (the natural cavity makes a built-in bracelet for the asparagus), and a quick brown-butter pan sauce ties everything together with sweet, tart, and nutty notes.

Slicing the acorn squash into ¼ inch rings is the move that defines this dish. Rings hold their shape in boiling water far better than wedges and create that signature ring-and-spear presentation when plated.

Don’t overcook either vegetable. The squash should yield to a paring knife but still hold structure. The asparagus needs to stay bright green and snappy. Pull each from the kettle the moment it is tender and shock briefly if you’re prepping ahead.

The sauce comes together in a single skillet. Brown the walnuts in ghee with sugar until the sugar caramelizes light amber, then deglaze with lemon juice, cider vinegar, and apple cider. The acid lifts everything off the pan and reduces into a glossy syrup.

Pro Tips

• Cut the bottom off each squash ring just enough so it sits flat on the plate. A wobbly ring slides asparagus everywhere.
• Toast the walnuts before adding them to the butter for deeper flavor and to prevent any raw-nut bitterness.
• Keep stirring the sauce as it reduces. Sugar and citrus scorch fast once they hit half volume.
• Spoon the sauce over warm vegetables right before serving. It seizes up as it cools.

Variations

• Swap acorn for delicata or honeynut squash. Both have edible skins and similar ring shapes.
• Use pecans or hazelnuts in place of walnuts for a sweeter, richer sauce.
• For a vegan version, sub coconut oil or olive oil for the ghee.