Acorn Squash with Red Onion and Currants Recipe
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Roasted acorn squash with a hint of sweet and a bite of acid is great alongside just about any hearty main dish. Try it with roast turkey or Pear Pork.
Game plan: Check out this tip on cutting open squash if you need pointers.
INGREDIENTS
- 2 medium acorn squash
- 1/4 cup vegetable oil
- 4 tablespoons unsalted butter (1/2 stick)
- 5 medium garlic cloves, thinly sliced
- 3 tablespoons sherry vinegar
- 2 medium red onions, thinly sliced
- 1 tablespoon paprika
- 2 pinches cayenne pepper
- 1/2 cup dried currants
- 1/3 cup honey
- 3 tablespoons red wine vinegar
INSTRUCTIONS
- Heat oven to 325°F. Wash squash and, using a serrated knife, carefully cut in half and scoop out seeds. Cut each half into four lengthwise slices.
- Combine squash and oil in a bowl and toss to coat. Season with salt and freshly ground black pepper. Place on a baking sheet and roast until browned and completely tender when pierced with a fork, about 30 minutes.
- Meanwhile, combine butter and garlic in a medium saucepan over medium heat. Stir continuously and cook until garlic is golden and the butter browns slightly. Remove from heat and carefully add sherry vinegar.
- Add onions, paprika, cayenne pepper, currants, and honey, and return to stove over low heat. Cook, stirring occasionally, until onions are soft, about 10 minutes.
- Stir in red wine vinegar, and season well with salt and freshly ground black pepper. Serve squash hot, coated with sauce.
I have just recently found out about the wonderful properties of Butternut Squash (which I think must be the same as your Acorn Squash as its looks like an acorn). To date I have boiled and mashed it with potatoes, roasted it in chunks and and thin slices served with large field slow roasted garlic mushrooms. All scrummy. I can't wait to try this one as I already have all the ingredients.
Here in New England, USA, our family traditon is to eat it right out of the peel. Much neater, especially when served on a separate plate, such as a saucer. Our recipe is much simpler, though not as exotic. Halve lengthwise half as many squash as diners and scoop out the seeds. Put in 1 to 1-1/2 tablespoons of butter, a few dried cranberries (sweetened or not, as you prefer), ground, toasted almonds to taste, and pour in 2-3 tablespoons of maple syrup. Brush the top edges with a little melted butter. Place on foil-covered (shiny side up) sheet with 1" sides (to contain any juices that run off). Bake (roast) for 30-40 minutes at 350 to 400 until squash is easily pierced with a fork. The time depends on the size and thickness of the cut squash. Lightly cover with foil if top starts to brown too much.
This sounds delicious, I can't wait to try it. I agree with those who've said the peel is completely edible, and for those who choose not to, it's easy to remove at the plate.
Nigella Lawson always seems to use the peel, too. It works. I've made this and enjoyed the recipe - sometimes add sweet potatoes which go well with the squash.
go ahead and eat the peel-i's fine. Frankly, I think it adds flavor and texture, it isn't too hard. Very few peels are inedible.
This recipe would also work for kabocha. delicata, carnival and butternut squash. Or make a pretty platter of two or more different squashes-the cooking time is about the same for any of them!
This is an excellent side dish - the hint of cayenne pepper makes all the difference.
This sounds fantastic. Perfect for autumn...must attempt!
So when you eat this you peel at the plate?
Would butternut squash work as well? We have tons of it in the UK.
Thanks for your comment, robswift. This squash skin is supposed to stay on in this recipe, but you could always peel it, after roasting it but before combining it with the sauce, if you would like.
Recipe omits important step: peel the squash!