Once you get the squash hacked apart, this recipe is really easy. Just bake for 30 minutes, then drizzle a balsamic reduction and bake for 5 more minutes.
Chris and I both thought this recipe was a little too sweet, in fact he said it tasted like dessert. Typically I wouldn't share a recipe that we didn't love, however I think this is a great alternative for those who don't like the taste of winter squash as much as we do.
A drizzle of a balsamic reduction just might change your mind! However, Chris and I will stick to salt and pepper, which is our preferred way to eat acorn squash.
The ingredients for this recipe are minimal -
- 1 acorn squash,
- 1 tablespoon brown sugar
- 1 1/2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
Cut squash into four rings; discard seeds. Arrange rings in a single layer on a baking sheet lined with foil. Sprinkle with salt and pepper. Cover with foil and bake for 30 minutes at 350 degrees.
In a saucepan combine brown sugar, balsamic vinegar, and olive oil. Cook and stir 2-3 minutes, until it starts to thicken. Spoon over squash. Bake, uncovered, for 5 additional minutes.