Balsamic-roasted acorn squash

  • acorn squash, quartered lengthwise, seeded
  • 2 tablespoons olive oil
  • 3tbs balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon minced chili peppers
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt
  1. Preheat oven to 400°F. Place acorn squash halves, cut side up, on rimmed baking sheet.
  2. Brush both sides with 2 tablespoons oil.
  3. Whisk 4 tablespoons oil with remaining ingredients in bowl; divide glaze among hollows of squash halves. Brush glaze over cut surfaces, leaving excess glaze in squash hollows.
  4. Bake until squash are very tender and brown, brushing cut surfaces every 15 minutes with glaze in squash hollows, about 1 hour.
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