Sweet and Sour Acorn Squash

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Sweet and Sour Acorn Squash

 

1/4 c. Olive Oil

1 large Acorn Squash (or small sugar pumpkin), peeled, seeded(save seeds to

roast) and cut into 1 inch cubes

8 Garlic Cloves, thinely sliced

Dash of Hot Pepper Flakes

6 T. Red Wine Vinegar or Lemon Juice

6 T. Honey

Salt to taste

 

In a 10-12 inch saute pan, heat the olive oil over med. high heat until hot.

Add the squash and garlic; cook until squash is lightly browned, 5-7 minutes

covered and stirring occassionally. Mix the Hot Pepper Flakes, Lemon

Juice/Red Wine Vinegar and Honey together in a bowl. Add to the squash and

bring to a boil. Reduce heat and simmer until the liquid is reduced to a

syrupy glaze and the squash is tender, 10 - 12 minutes. Stir often and

cover during this time. Add salt to taste. Add a pinch of cayenne pepper

if desired and stir in.