Agave And Balsamic Glazed And Roasted Buttercup Squash
From pleclare 13 years ago
- 45 to make
- Serves 4
This is a delicious squash side dish. If you don't have agave,you can use honey. You can also substitute acorn squash for the buttercup.
Ingredients
- 1 buttercup squash,or other winter squash(about 1.5 lbs shopping list
- 2 TB agave nectar shopping list
- 2 TB good quality balsamic vinegar shopping list
- fresh ground black pepper and seas salt shopping list
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.
People Who Like This Dish 9
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