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Prep 20min
Total1hr10min
Servings8
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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
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Steps
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.
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For a sweeter flavor, substitute balsamic vinegar for the red wine vinegar.
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Nutrition Facts
Serving Size:1 Serving
Calories
200
Total Fat
12g
0%
Saturated Fat
1 1/2g
0%
Sodium
230mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
3g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Vegetable; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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