SWEET-AND-SOUR ROASTED ACORN SQUASH

Sweet-and-Sour Roasted Acorn Squash image

Provided by By Betty Crocker Kitchens

Time 1h10m

Yield 8

Number Of Ingredients 9

3 acorn squash (4 1/2 lb)
2 medium red onions, halved lengthwise, cut into wedges
7 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup red wine vinegar
3 tablespoons packed brown sugar
1/4 teaspoon crushed red pepper flakes
1/3 cup small fresh mint leaves

Steps:

Heat oven to 450°F. Cut squash lengthwise in half; remove seeds. Cut crosswise into 1-inch slices. In 2 (15x10x1-inch) pans, place squash and onion wedges in single layer. Drizzle with 3 tablespoons of the oil. Sprinkle with salt and pepper. Roast uncovered 35 to 40 minutes or until squash is tender.
In 1-quart saucepan, mix vinegar, brown sugar and pepper flakes with wire whisk. Heat to boiling over medium heat; cook 6 minutes or until reduced by half. Remove from heat; gradually add remaining 1/4 cup oil, stirring constantly with whisk.
Pour vinegar mixture over squash and onions. Let stand 10 minutes. Transfer squash mixture to serving plate or bowl. Sprinkle with mint.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Fat 2 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg

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