Acorn Squash with Rosemary and Brown Sugar

I thought with the endless Summer squash, the gift that keeps on giving all season that we would be bored with squash in the Autumn.  As soon as I laid eyes on this recipe, I changed my mind.  What was I thinking?  Summer squash is no comparison to Fall squashes, different textures, different colors, different flavors.

This acorn squash was like eating creamy candy, yet it did not feel heavy or indulgent.

The squash looks stunning sauteing in the pan.  Look at those Autumn colors!

Acorn Squash with Rosemary and Brown Sugar
Serves 4
Recipe from Fine Cooking

1-2 pound acorn squash (unpeeled), halved lengthwise, seeded, and cut into 8 wedges
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/2 cup dry white wine
3 tablespoons packed dark brown sugar
1 tablespoon chopped fresh rosemary
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper

Using a paring knife, score each wedge of squash lengthwise down the middle of the flesh.  heat the butter and oil in an 11 to 12-inch straight-sided saute pan over medium-high heat.  Arrange the squash in the pan in a single layer and cook, flipping occasionally, until deep golden-brown on all cut sides, about 10 minutes (note: if your pan is not large enough to brown all the squash at once, brown it in batches, and then return to the pan to simmer.

Carefully pour the wine into the pan, then quickly scatter the brown sugar, rosemary, lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper over the squash.  Cover the pan, reduce the heat to low, and simmer until the squash is almost tender, about 10 minutes more.

Uncover the pan and increase the heat to medium.  Flip the squash and cook until the liquid is thick and the squash is tender, about 5 minutes more.  Transfer the squash to platter, season with salt and pepper to taste, drizzle any remaining liquid over the top, and serve.


49 thoughts on “Acorn Squash with Rosemary and Brown Sugar

  1. Creamy candy…I'm there…and yes, I never truly can get bored with such a wonderously versatile fruit such as the squash ;o)Lovely and tasty flavours.Ciao for now,Claudia


  2. OOH, this look so perfectly cooked, Velva. I love acorn squash, but mine never looks this glistening and wonderful. I might have to follow your way next time I have some…p.s. thanks for your sweet comment on my veg post;)


  3. I usually just cut my squash in half but cutting it into wedges produces a lot more surface to soak up the caramel-y glaze. I like the bit of rosemary you've added. Yum.


  4. What a lovely fall recipe. I am also enjoying winter squash, although I'm not cooking with it nearly as much as I should be! Thank you for sharing this with me…and for your kind words on my own blog!


  5. thank you thank you!I just had my first butternut squash experience this week and have an acorn squash waiting for us to take advantage of it tomorrow. You just gave me the perfect guidance!


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