How to make it

  • Cut too and bottom end from squash,sit flat onj cutting board and cut in half top to bottom. Use spoon to scape seeds out,wash inside of squash, if needed. Cut the squash in half-moon slices about 1" wide.(Any shape of slice will work,but they need to be close to the same thickness.
  • Preheat oven to 400'. Spray roasting pan with non-stick spray or olive oil. Lay squash in single layer on roasting pan.
  • Mix together Agave nectar and balsamic vinegar and brush on top layer of squash
  • Roast squash 15 mins,turn over and brush second side lightly with agave-balsamic mixture. Roast 15 mins more or till squash pierces easily with fork and is lightly browned.
  • Grind black pepper and sea salt over squash and serve hot.

Reviews & Comments 7

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  • otterpond 13 years ago
    I think you might have been into the agave nectar looking at the spelling! Spelling doesn't count when it comes of the grill. Very intriguing and I've been looking for a squash adventure.
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  • grecogirl 13 years ago
    I love squash. Thanks for the great recipe.
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  • chuckieb 13 years ago
    I have two acorn squashes on hand and have never cooked with them before. Thanks for a good idea as to what to do with them. Looks great as always!
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  • 22566 13 years ago
    Hi Pat,
    This looks and sounds great.
    Wishing you a good week.
    Kind Regards
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  • nativeprincess 13 years ago
    Nice post...thank you!
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  • justjakesmom 13 years ago
    This sounds and LOOKS incredible, Pat!
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  • valinkenmore 13 years ago
    Looks wonderful Pat!
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