BALSAMIC-ROASTED ACORN SQUASH WITH HOT CHILES AND HONEY
Categories Vegetable Side Roast Thanksgiving Vegetarian Vinegar Hot Pepper Squash Fall Honey Bon Appétit
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Place acorn squash halves, cut side up, on rimmed baking sheet. Brush both sides with 2 tablespoons oil. Whisk 4 tablespoons oil with remaining ingredients in bowl; divide glaze among hollows of squash halves. Brush glaze over cut surfaces, leaving excess glaze in squash hollows. Bake until squash are very tender and brown, brushing cut surfaces every 15 minutes with glaze in squash hollows, about 1 hour.
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Wolfgang Meyers
[email protected]This is the best roasted acorn squash recipe I've ever tried. The combination of balsamic vinegar, hot chiles, and honey is genius. I will definitely be making this again and again.
Notha Mthethwa
[email protected]I've made this recipe several times and it's always a hit. The squash is always tender and flavorful, and the glaze is amazing. I highly recommend this recipe!
Ronald Talde
[email protected]This recipe is a keeper! The roasted acorn squash was delicious and the balsamic vinegar, hot chiles, and honey glaze was the perfect complement.
Business Parsonal
[email protected]I love roasted squash, and this recipe is one of my favorites. The balsamic vinegar and honey add a wonderful depth of flavor, and the hot chiles give it a nice kick.
Sindy Perez
[email protected]This recipe was a hit! I made it for a dinner party and everyone loved it. The squash was tender and flavorful, and the balsamic glaze was the perfect finishing touch.
Tj Benton
[email protected]I'm not a big fan of squash, but I decided to give this recipe a try and I'm glad I did! The squash was roasted to perfection and the flavors were amazing. I especially loved the combination of sweet and spicy.
Fazal Khaliq
[email protected]This recipe was a great way to use up some acorn squash I had on hand. It was easy to make and the results were delicious. The squash was roasted to perfection and the flavors of the balsamic vinegar, hot chiles, and honey came together beautifully.
tonmay Barai
[email protected]I followed the recipe exactly and the squash turned out great! The only thing I would change is to use a little less honey. I found that the sweetness was a bit overpowering for my taste.
Frimpong Silas
[email protected]This roasted acorn squash recipe was an absolute delight! The combination of sweet, tangy, and spicy was spot on. The squash was perfectly roasted, tender on the inside and slightly caramelized on the outside. The hot chiles added a nice kick, while