Acorn Squash with Rosemary and Brown Sugar

By cindygwest

Ingredients

• 1 2-lb. acorn squash (unpeeled), halved lengthwise, seeded, and cut into 8 triangles
• 1 T. butter
• 1 T. olive oil
• 1/2 cup dry white wine
• 3 T. packed dark brown sugar
• 1 T. chopped fresh rosemary
• 1 T. fresh lemon juice
• Kosher salt and freshly ground black pepper

Details

Servings 4

Preparation

Step 1

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.
Carefully pour the wine into the pan, then quickly scatter the brown sugar, rosemary, lemon juice, 1/2 t. salt, and 1/8 t. black 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 a platter, season with salt and pepper to taste, drizzzle any remaining liquid over the top, and serve.