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Roasted Acorn Squash

    • Photo: Standard
    • Photo: Standard
    • Photo: Standard
    • Photo: Standard
    • Photo: Scheimpflug Digital
    • Photo: Scheimpflug Digital
    • Photo: Standard
    • Photo: Standard
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    Everyday Food, January/February 2012
    • Yield Serves 8
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    Ingredients

    • 1 large acorn squash, seeded, cut into 8 wedges
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon chopped fresh thyme leaves
    • Coarse salt and ground pepper
    • 1 tablespoon golden raisins
    • 1/4 cup red-wine vinegar
    • 2 tablespoons sliced almonds, toasted

    Directions

    1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with olive oil and thyme; season with salt and pepper. Roast until squash is browned and tender, 30 to 35 minutes, flipping halfway through. Add raisins to a small pot with vinegar. Bring to a boil, then drain and sprinkle over squash along with almonds.

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