Roasted Balsamic Acorn Squash

1 acorn squash
Grape-seed oil
Salt & pepper
1/3 cup balsamic vinegar

Preheat your oven to 400 deg F.

Line a baking sheet with parchment paper or tin foil.

Slice the acorn squash in half. Scrape out seeds then slice into thin moon shape slices.

Douse the slices with oil, cinnamon, salt & pepper.

Place in the oven and bake until squash is fork tender about 17-20 minutes.

While squash is baking , pour the balsamic vinegar into a small sauce pan & heat to a simmer. Let the vinegar reduce to at least half. The goal is a syrupy consistency. You won’t necessarily be able to see that consistency while the pot is over heat, so if you think it is reduced enough , take it off the heat and while it cools you should be able to see it thickening. If its not thickening give it more time on the heat.

Drizzle the vinegar over the squash & serve hot.

These were super yummy warm & also great leftover the next day with my lunch.  It was kind of like eating ribs – you even want to lick your fingers!!!

Thank you to Health-bent for this yummy recipe!!!

Amy Approved = Creating Harmony Through Fitness & Whole Foods

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2 thoughts on “Roasted Balsamic Acorn Squash”

  1. Yumm! Looks really good and I have one waiting at home for some attention. Can’t wait to go home and cook it up(: Thanks Amy!

  2. Made it and it was delicious!! Really tasty(: Almost pumpkin like sweet and a little zest with thered wine reduction. Thanks Amy!

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