Balsamic Roasted Acorn Squash

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Balsamic Roasted Acorn Squash

Directions

  1. Preheat the oven to 400°F.
  2. Line a baking sheet with parchment paper. Arrange the squash 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 Dressing, 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 Balsamic Vinaigrette Dressing over the wedges. Then, sprinkle chopped cherries and chives on top.

Ingredients

  • 1 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 Dressing
  • 1/8 tsp. chili powder
  • 2 tbsp. brown sugar
  • 1/4 cup cherries, dried, chopped
  • 1 tsp. chives, chopped