This easy recipe has so few ingredients and takes so little time to prepare that you might
want to consider keeping some extra squash around for spur-of-the-moment get-togethers.
HANDS-ON TIME
15 minutes
TOTAL TIME
1 hour
MAKES
8 servings
INGREDIENTS
- 2 acorn squash (1.8 kg total), halved, seeded and cut in 1-inch (2.5 cm) thick semicircles
- 3 shallots, diced
- ⅓ cup packed brown sugar
- ⅓ cup balsamic vinegar
- ¼ cup butter, melted
- ¼ tsp each salt and 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 on bottom rack in 400°F (200°C) oven, turning every 15 minutes, until tender when pierced with fork and glaze is thickened, 50 to 60 minutes.
NUTRITIONAL INFORMATION, PER SERVING: about 168 cal, 2 g pro, 6 g total fat (4 g
sat. fat), 30 g carb, 3 g fibre, 15 mg chol, 124 mg sodium, 608 mg potassium. % RDI:
6% calcium, 11% iron, 11% vit A, 23% vit C, 11% folate.
TIP FROM THE TEST KITCHEN
Unlike some of its tougher winter-squash
cousins, acorn squash has tender skin that
can be left on and eaten.
