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Recipe

Acorn Squash with Rosemary and Brown Sugar

Featured in our 2017 Christmas Guide
Scott Phillips

Servings: 4

This quick braise gives a favorite fall vegetable a sweet and tangy finish. If you don’t have a sauté pan large enough to brown all of the squash at once, brown it in batches, and then return it all to the pan to simmer.

For more side dish recipes visit The Guide to Thanksgiving Dinner.

Ingredients

  • One 2-lb. acorn squash (unpeeled), halved lengthwise, seeded, and cut into 8 wedges
  • 1 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • 1/2 cup dry white wine
  • 3 Tbs. packed dark brown sugar
  • 1 Tbs. chopped fresh rosemary
  • 1 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Calories (kcal) : 190
      Fat Calories (kcal): 60
      Fat (g): 6
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 10
      Sodium (mg): 150
      Carbohydrates (g): 29
      Fiber (g): 3
      Protein (g): 1

Preparation

  • Using a paring knife, score each wedge of squash lengthwise down the middle of the flesh. Heat the butter and oil in an 11- to 12-inch straight-sided sauté pan over medium-high heat. Arrange the squash in the pan in a single layer and cook, flipping occasionally, until deep golden-brown on all cut sides, about 10 minutes.

    Carefully pour the wine into the pan, then quickly scatter the brown sugar, rosemary, lemon juice, 1/2 tsp. salt, and 1/8 tsp. pepper over the squash. Cover the pan, reduce the heat to low, and simmer until the squash is almost tender, about 10 minutes more.

    Uncover the pan and increase the heat to medium. Flip the squash and cook until the liquid is thick and the squash is tender, about 5 minutes more. Transfer the squash to a platter, season with salt and pepper to taste, drizzle any remaining liquid over the top, and serve.

Reviews

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Reviews

  • grlup | 11/04/2016

    Very nice way to use squash. Easy prep too. The lemon juice adds a subtle tartness that is offset by the brown sugar. I used fresh rosemary and fresh lemon juice. Will definitely be making again.

  • LGerber | 11/07/2013

    The lemon juice punches up the flavor in a really great way. The brown sugar and wine compensate for acorn squash's unreliable sweetness/flavor intensity.I used a much smaller quantity of rosemary - just fine.I had seen so many recipes like this (pan braised squash wedges) I was excited that acorn squash skin might be edible like Kabocha. The skin isn't bitter or terribly tough, but it was not tasty and I would try to find a way to peel it next time. I expect the preparation would be excellent with kabocha or kuri/gold nugget squash that don't have to be peeled.

  • MargaretLou | 11/05/2012

    This came out great! I did substitute butternut squash cut up in pieces for the acorn squash. I also used a different type of wine because that was what I had on hand, a Merlot. The one thing I would do differently would be to pare the outer skin off the squash before cooking although the skin is edible and I imagine a good source of fiber. I don't mind the skin but I think others would prefer it without.

  • Russcalot | 12/23/2011

    Pretty good. I used thyme instead of rosemary based on other reviews. I would cut the amount of herb in half next time. Otherwise, it was delicious.

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