Sweet & Sour Acorn Squash

Sweet & Sour Acorn Squash Recipe

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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


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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

How to Make Sweet & Sour Acorn Squash


  • 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.

Printable Recipe Card

About Sweet & Sour Acorn Squash

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

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