Roasted Acorn Squash

  • Servings: 8
Roasted Acorn Squash

Source: Everyday Food, January/February 2012

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.

Reviews

Be the first to comment!

Related Topics