sweet & sour acorn squash

How To Make sweet & sour acorn squash

• 1

  Bake the squash, whole, at 400 degrees for 30 minutes. Allow the squash to cool for about 10 minutes.
• 2

  While the squash is cooling, slice the garlic and basil and set them aside.
• 3

  Once the squash has cooled, cut the squash open and scoop out the seeds. Peel the squash as best as possible. Cut the squash into chunks.
• 4

  Bring the oil to a medium heat in a pan. Add the squash and sauté each side for about 3 minutes.
• 5

  Add the garlic when you cook the second side of the squash.
• 6

  Add the sweet agave nectar and then immediately add the red wine vinegar. Cook this until the sauces glazes onto the squash (about 30 seconds to 1 minute).
• 7

  Remove the squash from the heat. Immediately dress it with salt, pepper, sliced basil, and mint leaves.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card