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Cook the Issue 2010

Cook the Issue 2010: Acorn Squash with Rosemary and Brown Sugar

By Pielove, member

September 16th, 2010

This was tasty and very fast.  I liked the rosemary and white wine, which added some needed zing to the often mushy-sweet acorn squash.  The sauteing was a bit of a pain-- I first had acorn squash wedges from a Smitten Kitchen recipe-- she roasted the wedges, which I found much more convenient, then dressed them with a chile-lime vinaigrette.    

Recipe Used: Acorn Squash...

posted in: Gallery, Cook the issue 2010
Comments (1)

anncancook writes: I made this tonight and actually found the sauce to be a tad acidic. Not certain I like rosemary with acorn squash. Perhaps it is as simple as skipping the lemon juice. That said, I liked the preparation. Chile lime vinaigrette is intriguing! Posted: 7:58 pm on October 4th

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