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Acorn Squash with Rosemary and Brown Sugar


Serves 4

  • by from Fine Cooking
    Issue 107

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.

  • 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

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.

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

Photo: Scott Phillips

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.

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.

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.

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.

This recipe could have been outstanding if the rosemary had been omitted. Read my full review at:

First time I made this recipe, it came out wonderfully. However, I made a few mistakes in following the recipe that I think improved it. I made it again tonight and this time followed the recipe precisely, and it wasn't as good. First of all - the recipe says to make 8 wedges, but it isn't clear if it is 8 wedges from the whole or the half. The first time I made it with 16 wedges in total, the second time with 8 wedges total - and found the meat cooked better with 16 total (8 from each half). The first time I made it, I forgot to add the lemon juice, and only put it in at the end. Much better that way than putting it in when the recipe called. I'm going to try putting the lemon juice at the end versus 5 minutes before the end the next two times to figure out which way I like it better. Five stars with my two mistakes. Three stars the way the recipe is written.

I followed the recipe exactly and it turned out great!! My husband LOVED it, has put it in his top 10, and has requested it for Thanksgiving! I made it to go with a roasted turkey breast, delicious!

This was delicious! I subbed the rosemary for thyme. Great way to cook squash in less time than baking in the oven. Will definitely make again.

Cooking technique was good, but I must admit I wasn't really "feelin the love" with the rosemary and the lemon juice, which imparted a slightly bitter flavor to the squash. Think I would do the same preparation but next time, use a pumpkin or apple pie spice combo, along with the brown sugar.

Made this with a large pork tenderloin. Followed the directions exactly and everyone loved it. Plan to make in the future but experiment with a few other spices.

Loved this recipe! Made it last week for Sunday dinner with grilled turkey tenderloins, sauteed green beans and cornbread. Perfect just as written.

Greaaaat! Made this last night to go with a chicken curry I had going in the slow cooker to come home to after 5 pm mass. Cooked up these ahead of time as in the recipe and then warmed through after we came home. We all loved it and the rosemary went well with the squash so def. will make again. Also, it was a different way of cooking squash as I usally bake it. I did put it in the microwave for 5 mins. before starting the recipe so it was easier to cut through as sometimes it is tough to do that. ENJOY!

The rosemary didn't really work in this dish.

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