New This Month

Roasted Acorn Squash with Thyme

These squash wedges make a tasty side dish, with a cooked red-wine raisin vinaigrette.

  • Servings: 8

Source: Everyday Food, January/February 2012


  • 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


  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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