I made two (four halves) and ate them all. The buttery soft squash, glossy and caramelized with brown sugar, is impressive in its own right. Even better is pungently tart, dribbled balsamic vinegar and crunchy bits of pistachio... You could eat this as a main with a creamy salad or serve it on your Thanksgiving table-- make that all winter long, however and whenever.
The recipe is easily dairy-free by subbing olive oil for the melted butter.
BROWN SUGAR BALSAMIC ROASTED ACORN SQUASH WITH PISTACHIOS
Ingredients: 2 acorn squash, 1 tbsp. melted butter, 1 tsp. sea salt, 1 tsp. ground cinnamon, 1/4 cup brown sugar, 1 tbsp. balsamic vinegar, 1/4 cup chopped pistachios.
1. Preheat the oven to 375* F. Line a baking sheet with foil or parchment paper. 2. Halve the squash crosswise and scoop out the seeds. Make sure they stand upright; trip off the stem and ends to make them even, if necessary. 3. Brush liberally with melted butter (or olive oil if you prefer), then sprinkle over salt and cinnamon. Add brown sugar over the tops and tent with foil.
4. Bake for 25 minutes, then remove the foil. Bake 5-10 minutes longer until squash is caramelized and fork-tender.
5. Remove and immediately dribble over the balsamic vinegar. Rain over the chopped pistachios and serve immediately. #roasted acorn squash recipe #roasted acorn squash #brown sugar balsamic roasted acorn squash with pistachios #brown sugar balsamic roasted acorn squash #acorn squash with brown sugar and balsamic vinegar