Sweet & Sour Acorn Squash Recipe

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Sweet & Sour Acorn Squash

Liz Shaw


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.

★★★★★ 1 vote
15 Min
45 Min


acorn squash
2 clove
2 tsp
olive oil
3 Tbsp
agave nectar
3 Tbsp
red wine vinegar
salt and pepper to taste
3 Tbsp
fresh basil leaves
2 Tbsp
fresh mint 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.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #squash, #gluten-free