Balsamic Roasted Acorn Squash
Main Ingredient: Acorn squash
Secondary Ingredient: thyme
1 acorn squash, washed, sliced in half lengthwise, seeded
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey or brown sugar
1 teaspoon fresh thyme or 1/2 teaspoon dried (optional)
1/4 teaspoon salt
Preheat oven to 400°F.
Lightly brush acorn squash halves with olive oil, and place cut side up on a rimmed baking sheet.
In a bowl, whisk together remaining olive oil, balsamic vinegar, sugar or honey, thyme, and salt.
Divide the glaze evenly between the hollows of the squash halves, and brush the glaze over cut surfaces, leaving excess glaze in squash hollows.
Brush cut surfaces every 15 minutes with the glaze, and bake until squash are very tender and brown, about 45 minutes to 1 hour.