Acorn Squash with Rosemary and Brown Sugar
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):
photo: Scott Phillips
From Fine Cooking 107
, pp. 24
November 18, 2010