Acorn Squash with Red Onion and Currants or Raisins

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Acorn Squash with Red Onion and Currants or Raisins

 

2 medium acorn squash

1/4 cup vegetable oil

salt and freshly ground pepper

4 tablespoons butter

5 medium garlic cloves, thinly sliced

3 tablespoons sherry vinegar

2 medium red onions, thinly sliced

1 tablespoon paprika

2 pinches cayenne pepper

1/2 cup dried currants

1/3 cup honey

 

Heat oven to 325 degrees. Wash the squash. Using a

serrated knife, cut the squash in half and scoop out

the seeds. Cut each half into four lengthwise slices.

In a large bowl, toss the squash wedges with oil and

season with salt and freshly ground black pepper.

Place on a baking sheet and roast until browned and

completely tender, about 30 minutes. Combine the

butter and garlic in a medium saucepan over medium

heat. Stir continuously and cook until the garlic is

golden and the butter browns slightly. Remove from

heat and carefully add the sherry vinegar. Add the red

onions, paprika, cayenne pepper, currants and honey to

the saucepan and cook on low heat for 10 minutes,

stirring occasionally. Stir in the red-wine vinegar,

and season with salt and freshly ground black pepper.

Serve the squash hot, coated with the sauce. Serves 8.

 

 

 

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