Acorn Squash with Red Onion and Currants Serves 8 2...

October 04, 2006

Acorn Squash with Red Onion and Currants

Serves 8

2 medium acorn squash

1/4 cup vegetable oil

salt and freshly ground pepper

4 tablespoons ( 1/2 stick) unsalted butter

5 medium garlic cloves, thinly sliced

3 tablespoons sherry vinegar

2 medium red onions, thinly sliced

1 tablespoon paprika

2 pinches cayenne pepper

1/2 cup dried currants

1/3 cup honey

3 tablespoons red-wine vinegar

Heat oven to 325 degrees. Wash the squash. Using a serrated knife, cut the squash in half and scoop out the seeds. Cut each half into 4 lengthwise slices. In a large bowl, toss the squash wedges with oil and season with salt and freshly ground black pepper. Place on a baking sheet and roast until browned and completely tender, about 30 minutes. Combine the butter and garlic in a medium saucepan over medium heat. Stir continuously and cook until the garlic is golden and the butter browns slightly. Remove from heat and carefully add the sherry vinegar. Add the red onions, paprika, cayenne pepper, currants and honey to the saucepan and cook on low heat for 10 minutes, stirring occasionally. Stir in the red-wine vinegar, and season with salt and freshly ground black pepper. Serve the squash hot, coated with the sauce.

From chow.com

Per serving: 238 calories, 2 grams protein, 13 grams fat, 5 grams saturated fat, 33 grams carbohydrate, 3 grams fiber, 15 milligrams cholesterol, 7 milligrams sodium

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