This dish was inspired by one I was served at a restaurant outside of Chicago when I was pregnant with Saylor; it was an explosion of flavor in my mouth and I will never forget it. Acorn squash, naturally sweet, and balsamic vinegar created the perfect flavor pairing I never knew I needed.
- 1 large acorn squash, halved, seeds removed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pink Himalayan salt
- 2 tablespoons balsamic vinegar
1. Preheat the oven to 400 F. Line a large baking sheet with foil.
2. Cut the squash halves into 1-inch-thick slices lengthwise, discarding the ends. Spread the slices evenly on the prepared baking sheet.
3. In a small bowl, whisk the olive oil, maple syrup, and salt together. Coat the squash with the mixture. Drizzle the balsamic vinegar over top. Roast the squash for 25 minutes, until fork-tender.
Recipe courtesy of True Comfort: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar. Copyright © 2020 by Kristin Cavallari. Published by Rodale Books, an imprint of Penguin Random House.
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