Roasted Squash With Balsamic Vinegar

"This is an Italian way of roasting squash. Delicious with grilled lamb chops, roast chicken and pork."
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Ready In:




  • Preheat oven to 400º. Line a cookie sheet with foil.
  • Cut the squash lengthwise in half.
  • Seed and cut it into 4" squares with skin on. Score the flesh with crosshatch cuts about 1/2 inch deep.
  • Rub all over with olive oil.
  • Set the pieces skin-side-down on the cookie sheet and sprinkle with coarse salt and freshly ground pepper.
  • Bake 45 minutes or until easily pierced with a knife and lightly browned.
  • Serve hot or at room temperature, sprinkled with balsamic vinegar.

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  1. I cut this up into cubes (skin on) and added about 2 tsps of honey to the balsamic vinegar, then dose it good with olive oil, stir around and follow the rest of the recipe...fabulous! Thanks for the recipe!


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