Sunday, January 30, 2011

Sweet and sour acorn squash

This recipe is from a Mario Batali cookbook that a co-worker brought in for me to borrow. While I do really want to try some of the pasta and other more complicated recipes in the cookbook, this side dish jumped out at me as a perfect recipe to try. We still have quite a bit of winter squash from our stock-up at the end of the farmer's market last fall so I'm always looking for different ways to use them. Plus I like to try out new, interesting side dishes for vegetables. This squash was sweet, tangy, and slightly spicy. And, while the original recipe did not call for salt, I added a pinch of fine sea salt at the end to compliment all of those other flavors. I also used a little less oil. I didn't have any mint, which was the garnish in the book. Below is my slightly modified recipe. It should provide a nice side dish for about four people. 

Sweet and sour acorn squash
2-3 tablespoons extra virgin olive oil
about 1 lb acorn squash, peeled and cubed (or a sugar pumpkin)
4 cloves garlic, peeled and thinly sliced
1 teaspoon hot red pepper flakes
3 tablespoons red wine vinegar
3 tablespoons honey
pinch of fine sea salt, optional
fresh mint, minced for garnish, optional

In a medium skillet, heat olive oil over medium-high heat until hot. Add the squash and garlic and cook until it begins to brown, stirring occasionally, about 5 minutes.

Add the red pepper flakes, vinegar, and honey and stir well. Cook until the liquid begins to boil, then reduce to a simmer.

Continue to simmer, stirring occasionally, until the liquids reduce to a glaze and the squash is fork-tender, about 10 minutes. Top with a dash of salt and/or a garnish of fresh mint, if desired.

What was I cooking one year ago: lemon pudding cake

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