Sweet & Sour Acorn Squash
fresh basil leaves
1Bake the squash, whole, at 400 degrees for 30 minutes. Allow the squash to cool for about 10 minutes.
2While the squash is cooling, slice the garlic and basil and set them aside.
3Once 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.
4Bring the oil to a medium heat in a pan. Add the squash and sauté each side for about 3 minutes.
5Add the garlic when you cook the second side of the squash.
6Add 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).
7Remove the squash from the heat. Immediately dress it with salt, pepper, sliced basil, and mint leaves.