sweet & sour acorn squash
(1 rating)
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You can serve this as described in the recipe, or you can cook the squash longer so that you can smash it into a dip. Lovely either way.
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(1 rating)
yield
2 serving(s)
prep time
15 Min
cook time
45 Min
Ingredients For sweet & sour acorn squash
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1acorn squash
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2 clovegarlic
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2 tspolive oil
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3 Tbspagave nectar
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3 Tbspred wine vinegar
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salt and pepper to taste
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3 Tbspfresh basil leaves
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2 Tbspfresh mint leaves
How To Make sweet & sour acorn squash
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1Bake the squash, whole, at 400 degrees for 30 minutes. Allow the squash to cool for about 10 minutes.
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2While the squash is cooling, slice the garlic and basil and set them aside.
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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.
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4Bring the oil to a medium heat in a pan. Add the squash and sauté each side for about 3 minutes.
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5Add the garlic when you cook the second side of the squash.
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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).
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7Remove 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!
Categories & Tags for Sweet & Sour Acorn Squash:
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