Sweet and Sour Glazed Squash

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This is akin to the butternut squash saute successful "Jacques Pepin: More Fast Food My Way" (Houghton Mifflin, 2008), but here, acorn squash is treated to the complementary flavors of chromatic and a good-quality reddish vino vinegar.

From cook Jacques Pepin.

Ingredients

1 lb acorn squash, chopped from stem extremity to base, seeded and past sliced into 8 arsenic sized wedges
1 cupful water
1 spoon salt
2 1/2 tablespoons honey
3 tablespoons good-quality reddish vino vinegar
2 tablespoons unsalted butter
1 tablespoonful to 2 tablespoons finely chopped flat-leaf parsley, for garnish

Nutritional Facts

Per serving

Calories
89
Fat
4 g
Saturated Fat
3 g
Carbohydrates
15 g
Sodium
392 mg
Cholesterol
10 mg
Protein
1 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cook Jacques Pepin.

Tested by Jacques Pepin.

Published March 12, 2026

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