Balsamic-Roasted Acorn Squash

Balsamic-Roasted Acorn Squash


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A flavorful squash dish to make the most out of your fall veggies! This easy recipe includes a delightful balsamic drizzle you can use for salads and other roasted vegetables. Top with roasted nuts for an extra crunch!

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

8 servings


  • 2 T. butter

  • 3 lb. acorn squash

  • 3 T. extra-virgin olive oil
1/2 tsp. salt
  • 1 C. balsamic vinegar

  • 2 tsp. honey

  • 1 bay leaf
1 sprig fresh rosemary

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Preheat your oven to 425°F and add the butter to a large baking pan. Heat in oven until butter has melted. Cut the squash in half lengthwise and remove seeds. Cut each half crosswise into one-inch slices. Arrange in your prepared pan and drizzle with olive oil. Turn each slice over to coat evenly with oil and butter. Sprinkle with salt. Bake for 45 minutes, turning once while roasting. Meanwhile, add vinegar, honey, bay leaf, and rosemary to a small saucepan. Boil gently for 30 minutes. Remove bay leaf and rosemary. Transfer squash to your serving dish and drizzle with vinegar mixture. Serve immediately.

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