Chef’s Notes: I love squash. I think it’s at the top of my list of favorite autumn foods. I was trying to decide what to do with one of the acorn squash I bought at the market and I wondered “balsamic vinegar”? I googled, checked out a few recipes, and decided to try this one. I made a few changes in cooking technique but the ingredients are the same. Seriously delicious!
Acorn Squash with Balsamic Drizzle
1 acorn squash
2 T. olive oil
1 T. balsamic vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
1/2 tsp. rubbed sage
Preheat oven to 350 degrees. Cut squash in half and remove seeds. Place squash cut side down in baking dish with about 1 inch of water. Cook 30 minutes. Remove from oven and increase oven temperature to 400 degrees.
Combine remaining ingredients in small bowl and whisk to combine. Cut each half of squash into quarters and place on baking sheet. Sprinkle with salt and pepper to taste. Drizzle with balsamic mixture. Bake 15 minutes.