Acorn Squash with Red Onion and Currants Recipe

Name: Acorn Squash with Red Onion and Currants Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium acorn squash; 1/4 cup vegetable oil; 4 tablespoons unsalted butter (1/2 stick); 5 medium garlic cloves, thinly sliced; 3 tablespoons sherry vinegar; 2 medium red onions, thinly sliced; 1 tablespoon paprika; 2 pinches cayenne pepper; 1/2 cup dried currants; 1/3 cup honey; 3 tablespoons red wine vinegar

Servings: persons

1
Heat oven to 325 degrees F. Wash squash and, using a serrated knife, carefully cut in half and scoop out seeds.
2
Cut each half into four lengthwise slices.
3
Combine squash and oil in a bowl and toss to coat.
4
Season with salt and freshly ground black pepper.
5
Place on a baking sheet and roast until browned and completely tender when pierced with a fork, about 30 minutes.
6
Meanwhile, combine butter and garlic in a medium saucepan over medium heat.
7
Stir continuously and cook until garlic is golden and the butter browns slightly.
8
Remove from heat and carefully add sherry vinegar.
9
Add onions, paprika, cayenne pepper, currants, and honey, and return to stove over low heat.
10
Cook, stirring occasionally, until onions are soft, about 10 minutes.
11
Stir in red wine vinegar, and season well with salt and freshly ground black pepper.
12
Serve squash hot, coated with sauce.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium acorn squash, 1/4 cup vegetable oil, 4 tablespoons unsalted butter (1/2 stick), 5 medium garlic cloves, thinly sliced, and more.

Yes, Acorn Squash with Red Onion and Currants Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!