Choosing a good-quality vinegar to make the balsamic reduction is key to getting a glaze that takes acorn squash to delicious new heights.

Source: Better Homes and Gardens
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Balsamic-Glazed Squash

Ingredients

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Directions

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  • 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.

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Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts (Balsamic-Glazed Squash)

169 calories; 8 g total fat; 3 g saturated fat; 8 mg cholesterol; 176 mg sodium. 24 g carbohydrates; 2 g fiber; 1 g protein; 534 IU vitamin a; 12 mg vitamin c; 50 mg calcium; 1 mg iron;

Reduced Balsamic Drizzle

Ingredients

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Directions

Instructions Checklist
  • 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.

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