Recipe: Acorn Squash with Red Onion and Currants

This sounds so good. Can't wait to make it:

ACORN SQUASH WITH RED ONION AND CURRANTS

2 medium acorn squash, washed and cut in 4 lengthwise wedges
1/4 cup vegetable oil
Kosher salt and freshly ground black pepper
FOR THE SAUCE:
1/4 cup (1/2 stick) unsalted butter
5 medium garlic cloves, thinly sliced
3 tablespoons sherry vinegar
2 medium red onions, thinly sliced
1 tablespoon Sweet Hungarian Paprika
2 pinches cayenne pepper
1/2 cup dried currants
1/3 cup honey
3 tablespoons red wine vinegar

TO ROAST THE SQUASH:
Preheat oven to 325 degrees F.

In a large bowl, toss the squash wedges with oil and season with salt and black pepper. Place on a baking sheet.

Roast about 30 minutes.

TO MAKE THE SAUCE:
Combine the butter and garlic in a medium saucepan over medium heat. Stir continuously and cook until the garlic is golden and the butter browns slightly.

Remove from heat and carefully add the sherry vinegar. Add the red onions, paprika, cayenne pepper, currants, and honey to the saucepan, and cook on low heat for 10 minutes, stirring occasionally.

Stir in the red wine vinegar and season with salt and freshly ground black pepper.

TO SERVE:
Serve the squash hot, coated with the sauce.

Servings: 8
Adapted from source: Max La Riviere-Hedrick, Chow.com