All the Thanksgiving food was amazing! But now that the big day is over, I think all of our clothes are fitting a little tighter…and this will all be happening again in three weeks! My rule is to never diet on the big holidays, but in between I like to focus on lighter dishes, just to keep everything balanced. Over the next few weeks, we here at Adeline Alley will be sharing tons of our favorite healthy yet comforting meals–the perfect combination for these cold nights!
To get us started, here is my acorn squash with agrodolce. Don’t be intimidated by the Italian; “agrodolce” just means sour and sweet. This sauce is typically made with vinegar and some sort of sweetener with minced onions. This is all reduced down and poured over vegetables. This healthy dish is definitely not lacking on flavor!
-1 acorn squash, seeded and cut into wedges
-2 Tbsp olive oil
-salt and pepper
-2 Tbsp minced red onion
-1/4 c balsamic vinegar
-2 Tbsp maple syrup
-2 Tbsp roasted pecans, rough chopped
-Combine the acorn squash, 1 Tbsp olive oil, salt, and pepper on a baking sheet.
-Roast at 400 for about 40 minutes, or until the squash is fork tender, flipping once.
-In the meantime, saute the onions with the second Tbsp of olive oil in a small pan over medium heat.
-When the onions are translucent, add the balsamic vinegar and maple syrup.
-Turn the heat to low and reduce the sauce by about half until it’s thickened and syrupy.
-Season the sauce with salt and pepper.
-Toss the roasted squash with the sauce and top with pecans. Enjoy!