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Sweet-and-Sour Roasted Acorn Squash
Sweet-and-Sour Roasted Acorn Squash
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Prep Time:
20 minutes
Total Time:
1 hour 10 minutes
Roasted acorn squash with tangy red wine vinegar glaze - a perfect balance of sweet and sour.
Ingredients:
  • 3 acorn squash (4 1/2 lb)
  • 2 medium red onions, halved lengthwise, cut into wedges
  • 7 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2/3 cup red wine vinegar
  • 3 tablespoons packed brown sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup small fresh mint leaves
Instructions:
  • Preheat oven to 450°F. Cut squash in half lengthwise, remove seeds, then slice into 1-inch pieces. Arrange squash and onion wedges in a single layer on 2 baking pans. Drizzle with 3 tablespoons of oil, season with salt and pepper. Roast for 35-40 minutes until squash is tender.
  • In a small saucepan, whisk together vinegar, brown sugar, and pepper flakes. Bring to a boil over medium heat and simmer for 6 minutes until reduced by half. Remove from heat and slowly whisk in the remaining 1/4 cup of oil until well combined.
  • Drizzle the vinegar mixture over the squash and onions and allow them to marinate for 10 minutes. Then, transfer the flavorful squash mixture to a serving plate or bowl and garnish with fresh mint.

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