Sweet And Sour Glazed Squash

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Washington Post


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1 pound acorn squash, cut from stem end to base, seeded and then sliced into 8 equally sized wedges

1 cup water

1 teaspoon salt

2 1/2 tablespoons honey

3 tablespoons good-quality red wine vinegar

2 tablespoons unsalted butter

1 to 2 tablespoons finely chopped flat-leaf parsley, for garnish

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