Balsamic-Glazed Squash
Choosing a good-quality vinegar to make the balsamic reduction is key to getting a glaze that takes acorn squash to delicious new heights.
Prep Time:
20 mins
Total Time:
1 hr 5 mins
Servings:
Makes 8 servings
Ingredients
-
2 tablespoons butter
-
3 pounds acorn squash
-
3 tablespoons extra-virgin olive oil
-
1/2 teaspoon salt
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Reduced Balsamic Drizzle
Directions
1.
Preheat oven to 425 degrees F. Place butter in a 15x10x1-inch baking pan. Heat pan with butter in the oven for 1 to 2 minutes or until butter is melted; swirl butter in pan to coat the bottom; set aside.
2.
Halve squash, cutting from blossom to stem end. Remove seeds and discard. Cut squash crosswise into 1-inch slices, discarding stem end. Place squash in a single layer in prepared pan. Drizzle with olive oil and sprinkle with salt. Turn each squash slice to coat with oil or butter.
3.
Roast, uncovered, about 45 minutes or until squash is tender and browned, turning squash slices once or twice. Transfer to a serving platter. Spoon Reduced Balsamic Drizzle over squash.
4.
Makes 8 servings
5.
Reduced Balsamic Drizzle: In a small saucepan, combine 1 cup good-quality balsamic vinegar, 2 teaspoons honey, one bay leaf, and one rosemary sprig. Bring to boiling. Boil gently, uncovered, about 30 minutes or until mixture reduces to 1/3 cup. Remove rosemary sprig and bay leaf before serving.
Nutrition information
Calories 169, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 8 mg, Sodium 176 mg, Carbohydrate 24 g, Fiber 2 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 20%, Calcium 5%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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