Roasted acorn squash with thyme and balsamic crema
October 18, 2015
Cut the squash in half and remove seeds and pulp. Cut the squash into wedges. Place the wedges on a foil lined baking sheet, drizzle with the olive oil and sprinkle with the sugar and salt. Roast in a preheated 400F oven untilk the flesh is tender and golden. Remove from oven and arrange on a serving platter. Sprinkle thyme leaves over and drizzle with the balsamic vinegar or crema. Serve warm.
