Acorn Squash With Rosemary And Brown Sugar

If you don’t have a sauté pan large enough to brown all of the squash at once, brown it in batches, and then return it all to the pan to simmer.

SERVES: 4

INGREDIENTS:

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

INSTRUCTIONS:

1. Score each wedge of squash lengthwise down the middle of the flesh using a paring knife.
2. Heat the butter and oil in an 11-to 12-inch straight-sided sauté pan over medium-high heat.
3. 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.
4. Pour the wine into the pan carefully, then quickly scatter the brown sugar, rosemary, lemon juice, 1/2 tsp. salt, and 1/8 tsp. pepper over the squash.
5. Cover the pan, reduce the heat to low, and simmer until the squash is almost tender, about 10 minutes more.
6. 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.
7. Transfer the squash to a platter, season with salt and pepper to taste, drizzle any remaining liquid over the top, and serve.

PER SERVING:

190CALORIES | 1g PROTEI N | 29g CARB | 6g TOTALFAT | 2.5g S ATFAT |
3g MONOFAT | 0.5g POLYFAT | 10mg CHOL | 150mg S ODI UM | 3g FIBER