Healthy Recipe: Balsamic Vinegar Glazed Acorn Squash

Posted on Feb 03, 2014 by Chef Karla Williams

acorn squash



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.



SERVINGS 8; SERVING SIZE ½ (1 inch) slice.; CALORIES 78kcal; FAT 2gm

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