Roasted acorn squash with thyme and balsamic crema

October 18, 2015 Published by Dina 2 Comments

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.


Roasted acorn squash with balsamic crema

Roasted acorn squash with balsamic crema



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.