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Balsamic-Roasted Acorn Squash

Two Stars Guiding Stars
  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    40 minutes

Ingredients

Roasting brings out the sweetness of winter squash, which balances the tangy balsamic glaze. Toasted pecans lend a nutty crunch to this five-ingredient side dish.
4 medium acorn squash (about 4 lbs. total)
1/4 cup olive oil
1/4 cup balsamic vinegar
2 Tbsp. honey
1/2 cup chopped pecans
Balsamic-Roasted Acorn Squash

Directions

Preheat oven to 400 degrees F. Line 2 rimmed baking sheets with parchment.
Rinse the acorn squash, cut in half lengthwise, and remove seeds. Place acorn squash cut-sides down and slice into 3/4-inch-thick half-moons.
In a large bowl, whisk together the oil, vinegar and honey. Reserve half. Add squash to remaining balsamic mixture and toss to coat. Arrange squash on the baking sheets in a single layer. Season squash with salt and pepper.
Roast 15 minutes. Turn squash slices over. Roast another 15-25 minutes, until tender. During the last 5 minutes of cook time, sprinkle the pecans over squash to toast. To serve, drizzle with reserved balsamic mixture. Transfer squash and pecans to a serving platter.

Nutrition

Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 199 kcal (10%)
Calories from Fat 108 kcal (0%)
Total Fat 12 g (18%)
Saturated Fat 1 g (5%)
Cholesterol 0 mg (0%)
Sodium 7 mg (0%)
Total Carbohydrates 25 g (8%)
Dietary Fiber 3 g (12%)
Protein 2 g (3%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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