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2
tablespoons butter
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3
pounds acorn squash
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3
tablespoons extra-virgin olive oil
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1/2
teaspoon salt
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Reduced Balsamic Drizzle (see recipe below)
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. Makes 8 servings.
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1
cup good-quality balsamic vinegar
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2
teaspoons honey
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1
bay leaf
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1
sprig fresh rosemary
In a small saucepan, combine balsamic vinegar, honey, bay leaf, and rosemary. Bring to boiling. Boil gently, uncovered, about 30 minutes or until mixture reduces to 1/3 cup. Remove bay leaf and rosemary sprig before serving.
- Servings Per Recipe 8,
- Calories 169,
- Protein (gm) 1,
- Carbohydrate (gm) 24,
- Fat, total (gm) 8,
- Cholesterol (mg) 8,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 2,
- Vitamin A (IU) 534,
- Vitamin C (mg) 12,
- Sodium (mg) 176,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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