Monday, May 3, 2010

Balsamic Glazed Squash

I was reading the readers' letters in Food Network Mag and someone mentioned that this was their new go to side dish, and well, I love balsamic and squash is SB friendly and there you have it.

Toss 1 large acorn squash (cut into wedges) in a baking dish with 3 tablespoons each melted butter and balsamic vinegar, 2 sliced shallots, 6 chopped sage leaves, 1 tablespoon honey, a pinch of ground coriander, and salt and pepper. Add 1/2 cup water and roast at 450 degrees F, 20 minutes; flip, sprinkle with 1/4 cup hazelnuts and roast 20 more minutes.

No comments: