This recipe blends maple syrup and balsamic vinegar to create a fabulous glaze that enhances the subtle flavor of the squash. It can be used on butternut squash, carrots, sweet potatoes or parsnips, to add a new dimension to root vegetables.
Makes 6-8 servings
1 acorn squash (1-1½ lb.) (450 g - 675 g)
¼ cup (60 ml) balsamic vinegar
3 tablespoons (45 ml) maple syrup
½ teaspoon (2.5 ml) ground nutmeg
Heat oven to 400°F/204°C.
Cut squash in half. Remove and discard seeds. Place squash halves, cut sides facing down, on a cutting board. Cut each half crosswise into 6 slices, and then again into half moons. Place in a large bowl.
In a small bowl, mix the remaining ingredients until blended. Pour onto squash pieces and toss to coat evenly. Lay slices onto a parchment paper lined baking sheet making sure that there is no overlapping so squash will cook evenly. Bake for 25 minutes. Flip slices and cook for another 20-25 minutes, until tender. Serve warm.