Pair wedges of roasted acorn squash with thick slices of jammy, caramelized red onions, then top it with an orange juice- and honey-tinged vinaigrette for a delicious side. The key to its success is our unique roasting technique.
Covering the onions with aluminum foil for the first 10 minutes of cooking steams and softened their outer layers, guaranteeing that every bite of onion is tender—no burnt or raw onions here.
Come fall and winter, well after juicy tomatoes have faded from market stands, winter squashes step into the spotlight to become a star ingredient in many kitchens. Although butternut squash gets more attention, acorn squash really deserves a place on your dinnertime roster—with its edible green exterior and nutty, sweet orange flesh, it's beautiful on the plate and pairs wonderfully with plenty of other vegetables.
Cutting the squash and the onions into similarly-sized wedges not only ensures an attractive presentation, but it also promotes even cooking. We found it easier to cut the squash crosswise rather than along the ridges, which—bonus!—also shows off the squash's attractive fluted sides. And don’t bother attempting to peel the squash; its natural ridges make that almost impossible.
Acorn Squash Roasted Roast Acorn Squash Roasted Acorn Squash Recipe
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