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Sweet-and-Sour Roasted Acorn Squash

Updated Mar 6, 2014
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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.

Sweet-and-Sour Roasted Acorn Squash

  • Prep Time 20 min
  • Total 1 hr 10 min
  • Servings 8
  • Ingredients 9
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Pour vinegar mixture over squash and onions. Let stand 10 minutes. Transfer squash mixture to serving plate or bowl. Sprinkle with mint.

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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