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Sweet-and-Sour Roasted Acorn Squash

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0 Comments
  • Prep Time 20 min
  • Total Time 1 hr 10 min
  • Servings 8

The sourness of red wine vinegar glaze complements the sweetness of roasted acorn squash in this easy yet elegant side dish recipe.

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

Directions

  • 1 Heat oven to 450°F. Cut squash lengthwise in half; remove seeds. Cut crosswise into 1-inch slices. In 2 (15x10x1-inch) pans, place squash and onion wedges in single layer. Drizzle with 3 tablespoons of the oil. Sprinkle with salt and pepper. Roast uncovered 35 to 40 minutes or until squash is tender.
  • 2 In 1-quart saucepan, mix vinegar, brown sugar and pepper flakes with wire whisk. Heat to boiling over medium heat; cook 6 minutes or until reduced by half. Remove from heat; gradually add remaining 1/4 cup oil, stirring constantly with whisk.
  • 3 Pour vinegar mixture over squash and onions. Let stand 10 minutes. Transfer squash mixture to serving plate or bowl. Sprinkle with mint.

Expert Tips

For a sweeter flavor, substitute balsamic vinegar for the red wine vinegar.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
,
% Daily Value
Total Fat
12g
12%
(Saturated Fat
1 1/2g,
1 1/2%
),
Sodium
230mg
230%;
Total Carbohydrate
25g
25%
(Dietary Fiber
3g
3%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1/2 Vegetable; 2 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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