Acorn Squash Recipe With Balsamic Vinegar
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In a large bowl whisk together the oil vinegar and honey.
Acorn squash recipe with balsamic vinegar. Preheat oven to 400 f. Rub all over with olive oil. Rinse the acorn squash cut in half lengthwise and remove seeds.
2 tablespoons minced peperoncini. Add the salt and pepper and toss again toss lightly. In a mixing bowl toss the acorn squash wedges with honey balsamic vinegar and olive oil.
6 tablespoons olive oil. 3 acorn squash halved lengthwise seeded. Score the flesh with crosshatch cuts about 1 2 inch deep.
In a well oiled baking dish place the acorn squash wedges side by side. Place acorn squash cut sides down and slice into inch thick half moons. Add the rosemary sprigs drizzle the olive oil and the balsamic vinegar and toss to mix the ingredients well.
Oil a cookie sheet with spray or vegetable oil. Toss 1 large acorn squash cut into wedges in a baking dish with 3 tablespoons each melted butter and balsamic vinegar 2 sliced shallots 6 chopped sage leaves 1 tablespoon honey a pinch of. Set the pieces skin side down on the cookie sheet and sprinkle with coarse salt and freshly ground pepper.
Bake 45 minutes or until easily pierced with a knife and lightly browned. Halve seed and thinly slice 1 large acorn squash. 2 teaspoons chopped fresh thyme.
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