Takes awhile to bake, but definitely worth it! Adapted from here.
- 1 acorn squash
- 3 Tbsp brown sugar
- 2 Tbsp olive oil
- 3 Tbsp balsamic vinegar
Pre-heat oven to 400F. Pierce acorn squash a few times with a sharp knife. Microwave on high for 2 minutes, and let cool for 2 minutes. Thoroughly mix sugar, oil and vinegar together. Cut squash in half and scoop out the seeds. Cut each half into 4-6 pieces, and put into a large bowl. Pour vinegar mixture over the squash and stir to coat evenly. Arrange squash slices onto an aluminum foil-covered baking sheet, and bake for 45 min. Turn squash over half way through baking.