27822 Acorn Squash with Red Onion and Currants 50 mins 20 mins 8 servings Wed Oct 14 18:48:30 -0700 2009 Wed Oct 14 18:48:30 -0700 2009 Medium American Hack http://www.chow.com/recipes/27822 Thu, 15 Oct 2009 01:48:30 GMT 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.

]]>
  • 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.
    • ]]>     http://www.chow.com chefmirepoix 51 Side Dish 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 mostcatel vinegar

    ]]>