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Sweet-and-Sour Roasted Acorn Squash

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Sweet-and-Sour Roasted Acorn Squash
  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 8
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The sourness of red wine vinegar glaze complements the sweetness of roasted acorn squash in this easy yet elegant side dish recipe.
Updated Mar 6, 2014

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a sweeter flavor, substitute balsamic vinegar for the red wine vinegar.

Nutrition

200 Calories, 12g Total Fat, 2g Protein, 25g Total Carbohydrate

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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