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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.
Photograph by Antonis Achilleos
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Photo: Balsamic-Glazed Squash Recipe
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By CookAMH
Seattle, WA
on January 17, 2013
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This has become my favorite squash recipe. Actually, I couldn't stand squash until my mom made this for us a year ago. Since then, I've made it at least 20 times and various guests (or church dinner goers have loved it. My preference is to peel and cube the squash and add extra shallots and balsamic. I've used delicata (fav, acorn, kabocha and butternut. All work. Sometimes I don't have hazelnuts and have either used pecans or skipped nuts. I do like it with nuts of some sort.
By KDUB74
Beaverton, OR
on October 15, 2012
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Was trying to find a different way to cook squash and this one was great. Really easy and flavorful. I left out the nuts and didn't miss them. Will definitely be making this again.
By kileuer
on October 14, 2012
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My husband and I are big squash fans, and balsamic fans - but we were not fans of this recipe. Very little sweetness remained from the honey, and the shallots seemed to overpower the dish. Won't make this again.
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