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