This easy recipe has so few ingredients and takes so little
time to prepare that you might want to consider keeping a few extra
squash around for last-minute get-togethers.
Ingredients:
2 (4 lb/1.8 kg total) acorn squashes, halved, seeded and cut in 1-inch (2.5 cm) thick semicircles
3 shallots, diced
1/3 cup (75 mL) packed brown sugar
1/3 cup (75 mL) balsamic vinegar
1/4 cup (60 mL) butter, melted
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
3 shallots, diced
1/3 cup (75 mL) packed brown sugar
1/3 cup (75 mL) balsamic vinegar
1/4 cup (60 mL) butter, melted
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
Preparation:
Arrange squash in 13- x 9-inch (3 L) casserole dish. Whisk
together shallots, brown sugar, vinegar, butter, salt and pepper; pour
over squash.
Bake in bottom third of 400 degrees F (200 degrees C) oven, turning every 15 minutes, until tender when pierced with fork and glaze is thickened, 50 to 60 minutes.
Bake in bottom third of 400 degrees F (200 degrees C) oven, turning every 15 minutes, until tender when pierced with fork and glaze is thickened, 50 to 60 minutes.
Servings: 8
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