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Thanksgiving

Balsamic-Roasted Acorn Squash
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
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Balsamic-Roasted Acorn Squash

Balsamic-Roasted Acorn Squash

Balsamic-Roasted Acorn Squash
Two Stars Guiding Stars
  • Servings:Serves 8
  • Prep Time:20 minutes
  • Cook Time:40 minutes
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.
 
 
 
 
 
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