Agrodolce Acorn Squash

Name: Agrodolce Acorn Squash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1½- TO 2 POUND ACORN SQUASH, HALVED LENGTHWISE, SEEDED AND SLICED INTO 1-INCH-THICK HALF RINGS; 4 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED; KOSHER SALT AND GROUND BLACK PEPPER; ½ CUP BALSAMIC VINEGAR *OR* CIDER VINEGAR; 2 TABLESPOONS HONEY; 2 TABLESPOONS DIJON MUSTARD; 1 TEASPOON DRIED ROSEMARY OR DRIED THYME; ½ TEASPOON RED PEPPER FLAKES; ¼ CUP RAISINS; CUP WHOLE ALMONDS, ROUGHLY CHOPPED OR SLIVERED ALMONDS OR SLICED ALMONDS, TOASTED; OPTIONAL GARNISH: FRESH FLAT-LEAF PARSLEY OR POMEGRANATE SEEDS OR BOTH

5 steps

Prep:15minCook:40min

Updated at: Wed, 16 Aug 2023 23:48:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories404 kcal (20%)

Total Fat28.6 g (41%)

Carbs34 g (13%)

Sugars16.8 g (19%)

Protein8.1 g (16%)

Sodium235.4 mg (12%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1.5 POUNDACORN SQUASH

HALVED LENGTHWISE, SEEDED AND SLICED INTO 1-INCH-THICK HALF RINGS

4 tablespoonsextra-virgin olive oil

divided

kosher salt

ground black pepper

0.5 CUPBALSAMIC VINEGAR

OR CIDER VINEGAR

2 tablespoonshoney

2 tablespoonsdijon mustard

1 TEASPOONROSEMARY

DRIED, OR DRIED THYME

½ teaspoonred pepper flakes

¼ cupraisins

ALMONDS

WHOLE, ROUGHLY CHOPPED OR SLIVERED ALMONDS OR SLICED ALMONDS, TOASTED

PARSLEY

OPTIONAL GARNISH, FRESH FLAT-LEAF, OR POMEGRANATE SEEDS OR BOTH

Instructions

Step 1

Heat the oven to 475°F with a rack in the middle position. On a rimmed baking sheet, drizzle the squash with 1 tablespoon oil and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss until well coated, then distribute in an even layer. Roast until the squash is browned on both sides and a skewer inserted into a piece meets no resistance, 25 to 30 minutes.

Step 2

Meanwhile, in a small bowl, whisk together the remaining 3 tablespoons oil, the vinegar, honey, mustard, rosemary and pepper flakes, then stir in the raisins.

Step 3

When the squash is done, remove the baking sheet from the oven. Pour the vinegar-raisin mixture onto the squash, distributing the raisins evenly, then roast until the liquid is bubbling and syrupy, 5 to 7 minutes.

Step 4

Using a wide metal spatula, transfer the squash to a platter. Drizzle with the glaze from the baking sheet and sprinkle with the almonds.

Step 5

Butternut squash will also work in the recipe, but it will need to be peeled.