| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- Nonstick cooking spray, for greasing the baking sheet
- 2 acorn squash
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup red wine vinegar
- 1/4 cup dried currants
- 1/4 cup honey
- Pinch crushed red pepper
- 1/4 cup chopped fresh mint
- 2 tablespoons salted almonds
Instructions
- Preheat the oven to 400 degrees F. Grease a baking sheet with cooking spray.
- Cut the acorn squash in half; scoop out the seeds and discard. Slice the squash into 1- inch slices. Toss with the olive oil and season with salt and pepper. Place on the prepared baking sheet and roast until tender and golden brown, about 30 minutes. Remove the peel and dice the squash.
- In the meantime, make the agrodolce. In a small saucepan, combine the red wine vinegar, currants and honey. Bring to a simmer, then reduce the heat to low. Cook until reduced and syrupy, about 15 minutes. Stir in a pinch of crushed red pepper.
- In a large bowl, toss the squash with the agrodolce sauce, mint and almonds. Serve hot or at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 304 |
| Total Fat | 12 g |
| Saturated Fat | 1 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 5 g |
| Sugar | 23 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 692 mg |
Reviews
Wonderful recipe! I made this for Thanksgiving and it was a hit. I’ve never cooked acorn squash so was nervous, but it was surprisingly easy. Served it room temperature and it was delicious. I followed the recipe exactly and the mint, almonds and currants made a delicious flavor combination to the mild squash. Next time I may leave the skin on as that took a while and I ended up “smashing” the squash.
My husband (and he doesn’t like squash) and I both loved this recipe. The raisins, nuts and mint were so good together! I was surprised it was so good.
This recipe turned out better than I thought it would be & I didn’t exactly have all the correct ingredients. I used diced prunes for the currants, parsley for the mint and walnuts for the almonds. I left in in the slices with the skin just like the photo & it was great! Have never eaten acorn squash skin before & now I love it. Will probably make this for Thanksgiving with all the correct ingredients!! A winner recipe for sure.
Delicious . . . add extra raisins. They are really good and I don’t even like raisins.
Excellent! Flavor and texture were amazing! Definitely add the mint and almonds as they took it over the top. Also, I did not peel the squash as Katie suggested when she made it on the show, and I left it in slices as it shows in the photo. That added another dimension of texture that was great and less work. This will be on my Christmas dinner menu!
Let me first say that I did not exactly follow this recipe…I happened to have leftover butternut squash (not acorn), and I remembered Katie making the agrodulce on The Kitchen. I am not really a fan of butternut or acorn squash, so I figured why not try it in a different way. WOW. It was delicious. The combination of the red wine vinegar and honey cooked together and poured over the squash….it totally changes the flavor. I am now a fan, and I will be making this again during the fall and winter. Next time, I’ll add some of the toppings for texture!
This was a easy and tasted great. We had it with grilled pork chops, and they were great together.
Went out to the garden right after the show and starting fixing this recipe. It turned out great. I would not change a thing and everyone loved it.