As summer produce fades, winter squashes like acorn squash take center stage. While butternut squash often receives more attention, acorn squash offers a unique combination of visual appeal and culinary versatility. Its edible green exterior and sweet orange flesh make it a beautiful and adaptable ingredient for fall and winter meals. This recipe, developed by our test kitchen colleague Elizabeth Mervosh, pairs roasted acorn squash with caramelized red onions and a vibrant honey-date vinaigrette.
This dish is designed to be the standout side at any holiday gathering—a playful combination of autumnal flavors that elevates the traditional plate. The key to its success lies in achieving perfectly tender, caramelized vegetables without any dryness or undercooking.
Achieving Ideal Texture Through Careful Technique
The development of this recipe focused on creating a balance between sweet caramelization and a moist interior. Elizabeth’s rigorous testing revealed that roasting squash and onions separately, and applying strategic techniques, ensures optimal results every time.
Precise Cutting for Even Cooking
Cutting both the squash and onions to an even thickness is crucial. This not only improves presentation but also guarantees uniform cooking. Cutting the squash crosswise (against the ridges) showcases its natural fluting and simplifies preparation. The skin is edible and thin, though it can be easily peeled after roasting if preferred.
Separate Roasting for Optimal Results
Onions and squash cook at different rates. Combining them on a single sheet pan leads to either undercooked onions or overcooked squash. Roasting them separately ensures both vegetables reach their ideal texture.
Perimeter Placement for Even Browning
Arranging the squash and onion slices around the perimeter of the baking sheet, rather than scattering them randomly, promotes consistent browning. Rotating the sheet halfway through the roasting process further enhances this effect.
Steaming Onions for Tender Perfection
Roasting onions can result in dry, leathery outer layers before the interior becomes tender. To prevent this, cover the onions tightly with aluminum foil for the first 10 minutes of roasting. The trapped steam softens the outer layers, ensuring a juicy, tender result.
Preheating for Enhanced Caramelization
Preheating the baking sheet before adding the squash jumpstarts browning. Even with high heat, the bottom cut sides often lack sufficient color. Placing the squash on a hot sheet pan immediately initiates searing, creating a richer, deeper caramelization.
The Finishing Touch: Honey-Date Vinaigrette
Once the vegetables are roasted, a punchy vinaigrette—infused with orange juice, honey, dates, and a hint of chile powder—completes the dish. This vibrant dressing balances the sweetness of the squash and onions, adding depth and complexity to the flavors.
The result is a visually stunning and flavorful side dish that is sure to impress. This recipe delivers perfectly roasted vegetables with a harmonious blend of sweet, tangy, and slightly spicy notes, making it a memorable addition to any autumn or winter meal.
