October 24, 2012

Balsamic Acorn Squash

I picked up a recipe card the last time I was at Oro di Oliva, which caught my eye because it called for cinnamon pear balsamic which I was buying.  After receiving an acorn squash in my CSA box last week, I knew it was time to try it.

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.


  1. Balsamic is one of my favorite "secret" ingredients...the kind that adds a little oomph to everything. This sounds so delicious!

  2. I just splash balsamic vinegar on toward the end of cooking and it reduces on its own, right there on the squash and in the overn, without getting too sweet.