Winter squashes are abundant in the fall and throughout the winter. These hearty vegetables will keep well in a cool, dry place for several weeks. And when you decide to excavate them from your pantry, cellar, or basement, they transform into a delicious side or light main dish with only a little effort.
This recipe calls for acorn squash, but delicata or butternut squashes will also work. If you have a little extra time, save the seeds. Wash off the pulp and dry them with a paper towel. Cover the seeds in olive or canola oil and salt to taste, and bake them in the oven at 400 degrees for 5-10 minutes (keep an eye on them; they can turn quickly from toasty to burnt). The result: a crunchy, salty snack or salad topping.
1 acorn squash (unpeeled), halved lengthwise, seeded, and cut into 16 wedges
1/2 cup white grape or apple juice, or water
2 Tbs. butter or oil
3 Tbs. packed dark brown sugar
1 Tbs. fresh lemon juice
Salt and pepper
- Heat the butter in a large sauté pan over medium-high heat. Arrange the squash in the pan in a single layer and cook, flipping occasionally, until deep golden-brown on all cut sides, about 10 minutes.
- Pour the juice into the pan, and then scatter the brown sugar, lemon juice, 1/2 tsp. salt, and 1/8 tsp. pepper over the squash. Cover the pan, reduce the heat to low, and simmer until the squash is almost tender, about 10 minutes more. Cook until the liquid is thick and the squash is tender.