Balsamic Acorn Squash

  • Level: Easy
  • Total: 20 min
  • Active: 5 min
  • Yield: 4 servings
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  1. Halve, seed and thinly slice 1 large acorn squash; toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Divide between 2 baking sheets and roast at 425 degrees F until browned and tender, about 20 minutes. Drizzle with aged balsamic vinegar and top with chopped toasted almonds and grated ricotta salata.
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