Acorn Squash, Sweet-and-Sour

The following recipe is from “Helen Nash’s New Kosher Cuisine.”

This is a pretty winter dish that goes very well with any kind of poultry or fish. I often serve it with Glazed Arctic Char.


1 small acorn squash (about 1 1/2 pounds)

2 1/2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 1/2 tablespoons dark brown sugar


Preheat the oven to 400 degrees. Line a baking pan with foil and brush the foil with 1 tablespoon of the oil.

Rinse and pat dry the squash. Trim the ends and discard. Cut the squash in half lengthwise. Scoop out all the seeds and fibrous strings. Cut into 1/2-inch wedges.

Arrange the wedges in the pan. Brush the squash with the remaining oil, then the vinegar; sprinkle with the sugar. Bake for 15 minutes, or until the wedges are tender and the sugar has lightly caramelized. Serve warm. Makes 6 servings.