You will get a FREE PRINTABLE and recipes! FOLLOW ME on social media too. Turn squash sides almost halfway through roasting (after first 14. Meanwhile, in a bowl, coat pumpkin seeds with 1 tbsp olive oil, pinch of salt and black pepper. 2 medium acorn squash 6 cloves garlic, unpeeled 3 tablespoons hazelnut or olive oil 1 teaspoon sea salt Freshly ground pepper 1 cup balsamic vinegar cup. Roast until golden brown on both sides about 24-28 minutes. Lay wedges cut side down on a large baking sheet. However, if you prefer, you can peel away.īe sure to CLICK THE SUBSCRIBE BUTTON located in the TOP MENU. Coat wedges with 3 tbsp oil and season with salt and black pepper. Peeling is not necessary and makes a great presentation. I like to place it in a foil-covered baking dish. Store leftovers in a sealed container in the fridge. On a rimmed baking sheet, combine squash with shallots, fresh rosemary, olive oil, and balsamic. Any cooking oil will work in this recipe. Goat cheese, parmesan, or any cheese can be substituted for feta cheese.Īdditional toppings can include dried cranberries and pumpkin seeds.Īvocado oil is a great alternative to olive oil. Note these will give a sweet taste instead of savory. Maple syrup or honey can be used in place of the balsamic glaze. Great alternatives would be butternut or pepper squash.
Other varieties can be used in place of acorn squash. The perfect side to Turkey Veronique, or your traditional holiday bird or baked ham. Just in time for all the holiday gatherings. Seriously, this has got to be the easiest baked vegetable dish ever.
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