Balsamic Acorn Squash

This recipe came about after discovering that Greta really enjoys balsamic vinegar.  She devoured all the feta cheese out of a spinach salad and then proceeded to stick her fork in the dressing cup repeatedly.  See below for the struggle for the fork. 

We went out to dinner this weekend to Mellow Mushroom in downtown Greensboro.  It was a happening night, being First Friday and all.  

Mellow Mushroom has a great ambiance, deliciously different pizzas, great local draughts, and these amazing stain glass windows.  

So, back on the home front, I decided to try something different with my golden acorn squash.  First, slice one golden acorn squash in half.  Scoop out the seeds and then cut into rings.  

Place the rings on a rimmed baking sheet. 

Slice one Granny Smith apple into larger chunks, place on the rimmed baking sheet. 

In a small jar, 2 oz of olive oil, 

2 oz of balsamic vinegar, 

1 teaspoon of sage, 

1 sprig of rosemary, stems removed, 

freshly ground pepper and salt to taste, and 2 oz of water. 

Place lid on jar and shake well. 

Pour over the squash and apple mixture, flip to ensure both sides are well coated.  

Let marinate for at least 30 minutes.  

Bake in a 350 degree oven for 12 minutes.  Remove after 12 minutes, with a fork or tongs, flip squash and apples over.  As you see above, the squash ring on the right has been flipped and the on the left has not been flipped. 

Return to oven and cook 12 more minutes.  Your pan will most likely steam away while baking, keep a close eye on this, do not allow to over bake. 

Everything should be a lovely caramelized brown and a soft texture when baked.  

I served our squash with spaetzle and Tofurky kielbasa.  

This was another perfect autumn meal.  I cannot even begin to accurately describe the flavor and aroma of this squash dish.  This was a perfect way to spice up a typical dish in an atypical way.  

True to Greta’s toddler form, she gobbled up the cheesy spaetzle but ignored the squash I invented just for her.  Either way, we will be eating more of this squash dish in the future.  

1. Slice one golden acorn squash in half.  Scoop out the seeds and then cut into rings.  Place the rings on a rimmed baking sheet.  Slice one Granny Smith apple into larger chunks, place on the rimmed baking sheet. 

2. In a small jar, 2 oz of olive oil, 2 oz of balsamic vinegar, 1 teaspoon of sage, 1 sprig of rosemary, stems removed, freshly ground pepper and salt to taste, and 2 oz of water. Place lid on jar and shake well.  Pour over the squash and apple mixture, flip to ensure both sides are well coated.  Let marinate for at least 30 minutes. 

3. Bake in a 350 degree oven for 12 minutes.  Remove after 12 minutes, with a fork or tongs, flip squash and apples over.  Return to oven and cook 12 more minutes.  Enjoy warm!

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