This is similar to the butternut squash saute in "Jacques Pepin: More Fast Food My Way" (Houghton Mifflin, 2008), but here, acorn squash is treated to the complementary flavors of honey and a good-quality red wine vinegar.
- 1 pound acorn squash, cut from stem end to base, seeded and then sliced into 8 equally sized wedges
- 1 cup water
- 1 teaspoon salt
- 2 1/2 tablespoons honey
- 3 tablespoons good-quality red wine vinegar
- 2 tablespoons unsalted butter
- 1 to 2 tablespoons finely chopped flat-leaf parsley, for garnish
Use a knife to peel each of the squash wedges, then cut the wedges into 1- to 1 1/2-inch pieces; there should be about 3 cups. Place in a large nonstick skillet over high heat. Add the water and cook/steam, stirring occasionally, for 12 to 15 minutes, until the squash is just tender and can be pierced with the tip of a paring knife.
Season the squash with the salt and stir, then add the honey and vinegar, stirring until the squash is evenly coated. Cook, stirring occasionally, for 5 to 7 minutes, until the pieces look glazed. Add the butter and stir until it has melted; the squash should be well coated.
Transfer to a serving dish and sprinkle with the chopped parsley; serve hot.
From chef Jacques Pepin.
Tested by Jacques Pepin.
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