Ingredients
1 large acorn squash, seeded, cut into 8 wedges
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh thyme leaves
Coarse salt and ground pepper
1 tablespoon golden raisins
1/4 cup red-wine vinegar
2 tablespoons sliced almonds, toasted
Preparation
Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with olive oil and thyme; season with salt and pepper. Roast until squash is browned and tender, 30 to 35 minutes, flipping halfway through. Add raisins to a small pot with vinegar. Bring to a boil, then drain and sprinkle over squash along with almonds.
