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
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
-
Step1Heat 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.
-
Step2In 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.
-
Step3Pour 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
1Tips from the Betty Crocker Kitchens
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