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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Balsamic Baked Acorn Squash Recipe

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This recipe for Balsamic Baked Acorn Squash is from Family & Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

2 tbsp. butter
3 lb. acorn squash
3 tbsp. extra virgin olive oil
1/2 tsp. salt
Reduced balsamic drizzle

For balsamic drizzle:
In saucepan, combine 1 c. balsamic vinegar, 2 tsp. honey, 1 bay leaf, 1 rosemary sprig. Bring to boil. Boil gently uncovered for 30 min. until reduced to 1/3 cup. Remove rosemary and bay leaf before serving.
Directions:
Directions:
Pre-heat oven to 425. Place butter in 15x10x1 inch pan (I use a sheet cake pan) Heat pan/butter 1-2 min. Swirl to make sure the bottom is completely coated with butter. Set aside. Half the squash cutting from blossom to stem end. Remove seeds and discard. Cut squash into 1 inch slices. Discard stem end. Place squash in single layer in prepared pan. Drizzle with olive oil and sprinkle with salt. Coat both sides of squash. Roast uncovered, 45 min until squash is tender & browned. Make sure to turn squash twice. Transfer to serving dish and drizzle balsamic dressing over it. Serve.

 

 

 

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