Honey Balsamic Roasted Acorn Squash
In the Fall and Winter months, varieties of squash are deliciously in season. In traditional Filipino and other Asian dishes, squash is used in many stews. It's sweetness goes very well with coconut milk, Chinese long beans, shrimp, okra and other root vegetables. Served over rice, it is simply divine.
This recipe is a much simpler way to prepare squash, yet just as delicious and even more sweet with a touch of honey.
Roasting the squash after tossing lightly in balsamic vinegar and honey elevates the squash's natural sweetness to new heights, while the balsamic gives it a nice depth of flavor and touch of acid.
Simply arranging the squash on a white plate and drizzling it with a little more honey and topping them with toasted pecans is a great way to serve them in your next holiday gathering. Simple. Beautiful. Delicious.
- 1 acorn squash – cut into wedges
- 2 tablespoons of Honey – use your favorite kind
- 1 tablespoon of Balsamic Vinegar
- 2 tablespoons Olive Oil
- 1 teaspoon of salt
- A pinch of fresh cracked pepper
Heat the oven to 425 degrees
Oil a cookie sheet with spray or vegetable oil.
In a mixing bowl, toss the acorn squash wedges with honey, balsamic vinegar and olive oil.
Add the salt and pepper and toss again, toss lightly.
Arrange on the cookie sheet and roast in the oven for about 25-30 minutes, until tender.