Be forewarned—we interrupt our regularly scheduled programming to bring you not one, but two squash recipes this week (no, you didn’t miss anything, the next one on it’s way to you tomorrow). Can you tell I’m a tad bit obsessed with all the winter squash that’s around?!!
First up is this very lovely side—Acorn Squash with Sweet and Spicy Glaze. So full of flavor and texture and color that it’s destined to liven up even the drabbest main dish!
And it’s easy to make too.
You start by cutting up an acorn squash into half moons (be sure to use a sharp knife) and placing them on a rimmed baking sheet. I didn’t peel the skins off—I usually don’t for acorn squash because they’re edible and it’s so much easier, but the two squashes I used had particularly dense skins and we wound up scraping the squash out as we ate which was actually sort of fun but you may have different ideas about what constitutes entertainment, lol!
Next you season the slices with salt and pepper and drizzle with a little olive oil before roasting.
Meanwhile, you make the glaze which has that perfect yin/yang balance of sweetness and tartness and spiciness going on. That’s because in addition to the honey and golden raisins—
There are also two Fresno chiles plus a generous amount of vinegar giving it that little zing.
Once it cooks down, it gets all syrupy and glaze-y and adds just the right amount of heat to the gorgeously sweet and caramelized roasted squash. Yum!
More squash happiness is on it’s way…
Acorn Squash with Sweet and Spicy Glaze
Makes 6-8 servings
Prep Time: Under 1 hour
2 large acorn squash (I didn’t peel in the pictures but I will next time, so peel them cut them in half, scoop out the seeds and cut into 1-inch wedges
2-3 tablespoons olive oil
Kosher salt and black pepper
2 Fresno chiles, cut in half lengthwise, seeds and ribs scooped out and cut into thin strips
½ cup red wine vinegar
¼ cup honey
¼ cup yellow raisins
Pinch or two of crushed red pepper flakes
1. Preheat oven to 400ºF. Place the squash wedges onto two rimmed baking sheets. Sprinkle on a bit of salt and pepper and then drizzle with oil, tossing to coat well and spread them out into an even layer. Roast for 40-45 minutes, tossing every so often until squash is tender and starting to brown and caramelize.
2. Meanwhile, make the glaze. Place the chiles, vinegar, honey, raisins and red pepper flakes with a pinch of salt and pepper into a small saucepan. Stir and bring to a boil over medium heat. Lower the heat to a simmer and let cook for another 10 minutes or so, stirring every now and then, until the mixture has reduced somewhat and thickened.
3. When squash is done, brush the glaze over the squash and spoon on the chiles and raisins. it is likely you will have extra glaze. Serve the squash immediately or let it sit at room temperature and then just reheat the extra glaze before serving and brush it on the room temp squash.
Note: Recipe adapted from Bon Appetit. I tinkered with this a lot. Swapped in acorn squash for kabocha and delicata and changed the proportions of other ingredients.