Sweet And Sour Roasted Acorn Squash 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

Preparation

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.

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.

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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