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- 1 C Balsamic vinegar
- 2 tspn honey or agave nectar
- 1 bay leaf
- 1 rosemary sprig
- 2 T Earth Balance
- 1 medium winter squash – acorn or butternut
- 1 T olive oil
- ½ tspn salt
- In a small saucepan combine vinegar, honey, bay leaf
sprig. Bring to
boil, reduce heat and
simmer gently, uncovered for about 25 minutes or until mixture is
about 1/3 cup. Be
sure to simmer at a
low temperature and watch closely to prevent scorching.
Remove and discard the rosemary sprig and bay
- Meanwhile, preheat
oven to 425 degrees. Place
Earth Balance in a large baking sheet
such as jelly roll pan. Heat
pan in oven
until Earth Balance is melted. Swirl
butter in pan to coat the bottom.
- Using a sharp knife,
halve the squash, remove seeds and
discard. Cut squash
crosswise into 1
inch slices. (If
using a butternut
squash, peel it before this.) Place
squash in a single layer on prepared baking sheet.
Drizzle with olive oil and sprinkle with
salt. Turn each
slice to coat with oil
and Earth Balance.
- Roast uncovered for
about 45 minutes or until squash is
tender and browned, turning slices once or twice.
Transfer squash to a serving platter. Drizzle balsamic vinegar
glaze of the squash
slices and serve.