Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Balsamic Acorn Squash
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- Level: Easy
- Total: 20 min
- Active: 5 min
- Yield: 4 servings
Directions
- 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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