Acorn squash recipe from Johnson’s Backyard Garden

Johnson’s Backyard Garden is one of the biggest and most popular urban farms in the Austin area. The farm always sets up shop at Austin’s farmer’s markets, and the JBG booth seems to have the biggest selection of produce compared to others. On Sunday, Aaron and I purchased some JBG veggies, including an acorn squash. I can’t remember cooking this before, and I didn’t know how to prepare the squash. So I was happy to see the farm’s blog recently published an acorn-squash recipe!

I may try this recipe later this week.

3) Recipes, by Melissa Vance, JBG CSA Member

Glazed Acorn Squash with Spicy Onions and Currants

1 acorn squash
Olive oil
3 tablespoons butter
1 red onion, thinly sliced
2 tablespoons sherry vinegar
3 garlic cloves, thinly sliced
1 tablespoon paprika
Pinch cayenne pepper
2 tablespoons dried currants
2-3 tablespoons honey
2 tablespoons red wine vinegar
Kosher salt and black pepper

Heat oven to 350 degrees.

Cut the squash in half and scoop out seeds. Cut each half into several lengthwise slices.

Combine squash and a generous drizzle of oil in a bowl and toss to coat. Season with salt and black pepper.  Place on a baking sheet and roast until browned and tender when pierced with a fork, about 30 minutes.

Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onions and cook until softened.  Deglaze the pan with the sherry vinegar and reduce completely.

Add garlic, paprika, cayenne pepper, currants, and honey, and cook over low heat, stirring occasionally, until the onions are glazed.  Stir in red wine vinegar, and season with salt and black pepper. Serve the squash hot, coated with sauce.

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