Maple Baked Squash With Balsamic Vinegar Recipes

ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR

Roasted Butternut Squash with Balsamic Vinegar image

Provided by Lynne Rossetto Kasper

Categories Vegetable Side Roast Vegetarian Dinner Lunch Squash Butternut Squash Fall Healthy Vegan Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8

Number Of Ingredients 4

Ingredients

1 1/2 to 2 pounds butternut squash
extra-virgin olive oil
salt and freshly ground black pepper
1 tablespoon artisan balsamic vinegar (Aceto Balsamico Tradizionale di Modena or Reggio-Emilio) or 3 to 4 high-quality commercial balsamic vinegar

Steps:

Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.

MAPLE BAKED SQUASH WITH BALSAMIC VINEGAR

Maple Baked Squash with Balsamic Vinegar image

These are great. The balsamic gives a sweet mellow flavor to the maple syrup and the hint of nutmeg is just right.

Provided by PalatablePastime

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 acorn squash, halved lengthwise and seeded
1/4 cup maple syrup
2 tablespoons good quality balsamic vinegar
1 tablespoon fresh lemon juice
4 teaspoons unsalted butter
1 pinch freshly grated nutmeg

Steps:

Place squash, cut side up in a baking dish.
Stir together maple syrup, vinegar, and lemon juice and divide equally among cavities.
Dot each cavity with butter.
Baste exposed sides and top of squash with syrup mixture.
Bake at 375F for 20 minutes.
Baste again.
Sprinkle cavities with grated nutmeg and bake 20 minutes more, or until squash is tender when pierced with a fork.
Serve warm.

Nutrition Facts : Calories 179.3, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 11.2, Carbohydrate 37.3, Fiber 3.2, Sugar 13.2, Protein 1.8

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