Acorn Squash with Pickled Raisins
November 6, 2012 by Joan Nova in Finishing Touches, Holidays, Plating/Presentation, Recipe Development, Techniques, Vegetables | 12 Comments
This would make a great side dish for your Thanksgiving table. I served it with turkey’s little step-sister, chicken — so I can just imagine it with turkey, stuffing and all the fixings.
Two words I never heard together before … pickled raisins. They entered my consciousness the other day and I couldn’t get them out of my mind. I was smitten, so I set out to create something. I love dishes that bring an ingredient yin and yang. In this case, raisins and honey provide the sweet while vinegar gives us sour. There’s a touch of heat and a little butter which helps balance and round it all out.
Acorn Squash with Pickled Raisins
Author: Joan Nova, aka FOODalogue
- 1 acorn squash
- ½ cup raisins
- 2 capfuls cider vinegar
- 1 star anise
- 2 tsps honey
- splash hot sauce
- ½ cup water
- 1 pat of butter
- Bring raisins, vinegar, and water to boil stove top.
- Add star anise, honey, and hot sauce.
- Reduce heat and simmer for about 15 minutes.
- Add pat of butter and shut off.
- Slice acorn into rings.
- Pour raisins and liquid over squash rings.
- Bake at 325 degrees (low and slow to not burn raisins) about 1 hour.
- Add a little water if needed.
3.1.09
For Presentation: Stack rings and fill center with the raisins. Drizzle honey, sprinkle a mix of nutmeg, pumpkin spice, and brown sugar.
Finishing Touch: fresh grind of black pepper.
Note: (1) The squash flesh wasn’t as sweet as anticipated (perhaps because it was ‘green’ acorn squash?). If I had this variety again, I would probably add sugar or more honey. (2) I would probably also make more of the pickled raisins to totally permeate the squash as it baked.
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12 Comments
Definitely going for this! Just my kind of dish–vinegar and raisins! (I love that combo in picadillo.)
Abigail (Mamatouille) recently posted..mint lamburgers
What a lovely presentation Joan and you’re right. It would be fantastic for Thanksgiving. I’ve never pickled raisins, but I have made drunken raisins soaked in rum
Sam
Sam @ My Carolina Kitchen recently posted..Herbed Shrimp and White Beans with Arugula – dinner in 30 minutes
I no longer do turkey…my daughter-in-law has saved me for the past 4 years and had asked for a squash recipe…I am sending her your post. Muchas Grassass!
Platanos Mangoes & Me! recently posted..STUFFED CABBAGE – REPOLLO RELLENO
Basking in the afterglow of the election outcome, I sleepily browsed my emails this morning just feeling content. As soon as I read “pickled raisins” though, I perked up immediately. Inspired, as always.
Flavors of the Sun recently posted..Day of the Dead: The Altars
Brilliant! You consistently amaze me with what you come up with! My preserved sour cherries could be considered pickled, I guess… you see, I never thought of it that way. Love the idea and this looks delish – and just in time for your big holiday! It is snowing white fluffy flakes today – shortbread baking weather!
V
A Canadian Foodie recently posted..The Official and Traditional Bolognese Sauce
hey that’s a nice stack! (tee hee) GREG
sippitysup recently posted..Celery, Fennel & Radish Salad is my Excuse to Make Homemade Blue Cheese Dressing
I love this recipe Joan! Pickled raisins ♥♥♥.
Like how you stacked the squash for the photo.
LL
Lori Lynn recently posted..Home Tour – Part II: The Tables
What a wonderful side for the holiday table! yumm
Laurie recently posted..Peppermint Chocolate Cherry Almond Bark
the pickled raisins are really intriguing… you are always testing new frontiers, Joan!
Pickled Raisins- you still amaze me! Great idea and I love the presentation of filling the center of the squash stack with the raisins. Very pretty for the Thanksgiving table.
Robin Sue recently posted..Thanksgiving Leftovers Mason Jar Meal Kits: Giveaway
I’ve never been a huge fan of acorn squash but this recipe looks so interesting that I may have to give them another try. Great post!
What a great recipe Joan. You’ve got all the flavours covered here. I love that! Thanks for being a part of the YBR, have a great week!
Nancy/SpicieFoodie recently posted..Sunday Snapshots: A Pear, A Lemon and A Lime
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