Acorn Squash with Rosemary and Brown Sugar
Recipe from Fine Cooking (Courtesy of Tomatoes on the Vine)
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.
I am linking this to Foodie Friday at Designs by Gollum.