The Acorn squash is great for both sweet and savory preparations.
Balsamic vinegar 1 cup
Honey 2 tsp.
Bay leaf 1 leaf
Rosemary sprig 1 sprig
Acorn squash 3 lbs.
Olive oil 1 T.
Salt ½ tsp.
Glaze: In a small saucepan combine balsamic vinegar, honey, bay leaf and rosemary sprig. Bring to boil; reduce heat. Simmer gently, uncovered, for about 25 minutes or until mixture is reduced to 1/3 cup. Remove and discard the rosemary sprig and bay leaf.
Meanwhile, preheat oven to 425°F. Spray a 15X10X1-inch baking sheet with olive oil cooking spray; set aside.
Using a sharp knife, half the squash, cutting from blossom to stem ends. Remove seeds and discard. Cut squash crosswise into 1-inch slices, discarding stem ends. Place squash in a single layer on prepared baking sheet. Drizzle with olive oil and sprinkle with salt. Turn each squash slice to coat with oil.
Roast uncovered for about 45 minutes or until squash is tender and browned, turning slices once or twice. Transfer squash slices to a serving platter. Drizzle balsamic vinegar glaze over squash.