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.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?