As you can see from the image above, I served this with pork tenderloin medallions. In fact, the pork was supposed to be the star of the show, but the acorn squash cooked this way was so delicious that I was much more interested it it than the meat.
This would be delicious as part of a grain bowl, or even cut into chunks and tossed into pasta. If using it for pasta. I might double the sauce though.
Should you wish to have pork medallions with this simply salt and pepper them before pan-frying within a minute of being done and then finish them by adding them to the pan with the sauce and turning them so that they are glazed with it.
1/2 small acorn squash
1/2 white onion
1 tsp dry Vermouth
1 Tbsp boiled cider (or 3 tablespoons of regular apple cider reduced by two thirds until it is a thick syrup)
1 tsp sauce from a jar of chilis in adobo
1/2 tsp olive oil
1 Tbsp butter
Salt to taste
Place the acorn squash in the microwave for 5 minutes until tender and nearly cooked through, or bake for 20-25 minutes in the oven at 375. Cut into thirds lengthwise as soon as the squash is cool enough to handle.
Add the olive oil and onions to a frying pan with a little salt and cook on low, stirring often, until the onions are soft and translucent with some starting to char a bit around the edges. Add the Vermouth and stir to combine.
Add the acorn squash pieces to the pan and lay them flat, spreading the onions around them to make room as you do.
Add the boiled cider, chilis in adobo sauce and a tablespoon of water to the pan. Cook, turning the pumpkin over from time to time, until the sauce has thickened and become a glaze which adheres to the onions and pumpkin slices.
Add the butter to the pan and move the pan back and forth to allow the butter to melt throughout the sauce.
Remove the pumpkin slices to a plate and top with the onions and a generous drizzle of the sauce. If having this alone with a green salad, a slice of good bread to sop up the sauce is highly recommended.