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Balsamic Roasted Acorn Squash

Balsamic Entrées,Sandwiches Salads Vegetables
  • 1 each Large acorn squash, seeds removed, cut into 6 wedges
  • 1 tbsp Olive oil
  • 1/2 tsp Kosher salt
  • 1/3 cup Ken's Balsamic Vinaigrette
  • 1/8 tsp Chili powder
  • 2 tbsp Brown sugar
  • 1/4 cup Dried cherries, chopped
  • 1 tsp Chives, chopped
  • 1.  Preheat the oven to 400°F.
  • 2.  Line a baking sheet with parchment paper. Arrange the wedges skin side down on the pan.
  • 3.  Brush the wedges with oil and sprinkle with salt.
  • 4.   Roast the squash. While the squash is roasting, combine Balsamic Vinaigrette, chili powder and brown sugar.
  • 5.  Brush the squash with dressing mixture and roast 5 minutes.
  • 6.  Remove from oven when wedges are tender.
  • 7.  Plate and drizzle remaining dressing over the wedges. Then, sprinkle chopped cherries and chives on top.

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