Sautéed Sweet and Sour Squash
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Here is a vegetable dish that combines the color and texture of an acorn squash with a little sweet and sour flavor from the red wine vinegar. A single one pound acorn squash 1 cup water 3 tablespoons honey 3 tablespoons red wine vinegar 1 teaspoon salt 2 tablespoons butter parsley for garnish, chopped To peel the acorn squash, first cut it in half from top to bottom, then take out the seeds.  Cut 4-6 wedges from top to bottom for easier peeling.  Peel all of the pieces then cut them further into smaller pieces about 1 inch each.  Be careful as the acorn squash is really firm and kind of hard to cut. Place the squash and the water in a large skillet on medium high heat.  Stir to ensure even cooking and cook for about 15 minutes or so, until you can test doneness with a fork and the pieces are nearly tender all the way through.  It’s ok for the squash to get a little “furry”, that shows they are nearly tender.  Don’t overcook at this point because there is more cooking to do and you will end up with squash puree! If you cook at too high a heat, the water will cook off before the squash is done.  Just add a little more water, enough to finish cooking. When the squash pieces are almost tender, add the honey and vinegar and cook another few minutes to get a nice glaze on the squash.  Then add the butter to coat everything and serve with the parsley on top. This dish seems to me to cool quickly, so do not serve this until everything else is on the table. You can try omitting the red wine vinegar and switching the honey for brown sugar, etc.  The basic technique for sautéing the squash is the same, using the water to steam/sauté the squash to an edible consistency.