Subscribe Today

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.


5.0 from 1 reviews
Acorn Squash with Pickled Raisins
  • 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
How To
  1. Bring raisins, vinegar, and water to boil stove top.
  2. Add star anise, honey, and hot sauce.
  3. Reduce heat and simmer for about 15 minutes.
  4. Add pat of butter and shut off.
  5. Slice acorn into rings.
  6. Pour raisins and liquid over squash rings.
  7. Bake at 325 degrees (low and slow to not burn raisins) about 1 hour.
  8. Add a little water if needed.

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.

•          •         •

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


RSS Feed Facebook

  1. Definitely going for this! Just my kind of dish–vinegar and raisins! (I love that combo in picadillo.)
    Abigail (Mamatouille) recently lamburgersMy Profile

  2. 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 @ My Carolina Kitchen recently posted..Herbed Shrimp and White Beans with Arugula – dinner in 30 minutesMy Profile

  3. 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 RELLENOMy Profile

  4. 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 AltarsMy Profile

  5. 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!
    A Canadian Foodie recently posted..The Official and Traditional Bolognese SauceMy Profile

  6. sippitysup says:

    hey that’s a nice stack! (tee hee) GREG
    sippitysup recently posted..Celery, Fennel & Radish Salad is my Excuse to Make Homemade Blue Cheese DressingMy Profile

  7. Lori Lynn says:

    I love this recipe Joan! Pickled raisins ♥♥♥.
    Like how you stacked the squash for the photo.
    Lori Lynn recently posted..Home Tour – Part II: The TablesMy Profile

  8. Laurie says:

    What a wonderful side for the holiday table! yumm
    Laurie recently posted..Peppermint Chocolate Cherry Almond BarkMy Profile

  9. the pickled raisins are really intriguing… you are always testing new frontiers, Joan!

  10. Robin Sue says:

    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: GiveawayMy Profile

  11. Holly says:

    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!

  12. 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 LimeMy Profile

Trackbacks / Pingbacks

show trackbacks

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.

Rate this recipe:  

CommentLuv badge

Follow Me on Pinterest