1Heat oven to 325°F. Wash squash and, using a serrated knife, carefully cut in half and scoop out seeds. Cut each half into four lengthwise slices.
2Combine squash and oil in a bowl and toss to coat. Season with salt and freshly ground black pepper. Place on a baking sheet and roast until browned and completely tender when pierced with a fork, about 30 minutes.
3Meanwhile, combine butter and garlic in a medium saucepan over medium heat. Stir continuously and cook until garlic is golden and the butter browns slightly. Remove from heat and carefully add sherry vinegar.
4Add onions, paprika, cayenne pepper, currants, and honey, and return to stove over low heat. Cook, stirring occasionally, until onions are soft, about 10 minutes.
5Stir in red wine vinegar, and season well with salt and freshly ground black pepper. Serve squash hot, coated with sauce.
Roasted acorn squash is a hearty, relatively low-effort meal that's easily adapted to whatever ingredients you prefer (or happen to have on hand). The wild rice stuffing here is enhanced with sauteed onions, shallots, and celery, plus dried cranberries and toasted pecans for crunch. Replace the butter with vegetable oil and it's also vegan! Or go meaty and add crumbled sausage to the mix. Get the recipe.
Roasted acorn squash couldn't be easier, or more delicious. A little butter, salt, freshly ground pepper, and a sprinkle of brown sugar to emphasize the squash's natural sweetness, plus about an hour in the oven, and you have a gorgeously caramelized side (or main dish, if you stuff the squash), with a pool of glaze in the center of each piece. Read more.
Giada De Laurentiis is a chicken cacciatore expert: For this exceptional version, the chef roasts a whole bird with red wine butter under the skin, on a bed of fennel, cherry tomatoes and Peppadew peppers.