| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
Instructions
- Toss 1 large acorn squash (cut into wedges) in a baking dish with 3 tablespoons each melted butter and balsamic vinegar, 2 sliced shallots, 6 chopped sage leaves, 1 tablespoon honey, a pinch of ground coriander, and salt and pepper. Add 1/2 cup water and roast at 450 degrees F, 20 minutes; flip, sprinkle with 1/4 cup hazelnuts and roast 20 more minutes.
Reviews
Hadn’t tried acorn squash before. Didn’t care for it. However, the sauce was tasty.
This was incredible. My husband doesn’t especially care for squash – but he loved this and I’ll be making it again very soon
Didn’t have macadamias so used honey toasted almonds which just enhanced the flavor. It needs the nuts but other than that the ration of honey, balsamic and shallots was perfect for us. Made it the day ahead and baked a bit short of the required time. The next day put it in the oven with the rest of dinner and it was perfect – so tender that he even ate the skin!
Thank you – because I am a squash lover!
Now if I could just find some enticing recipe for spaghetti squash for him, I’d be a happy woman!
Didn’t have macadamias so used honey toasted almonds which just enhanced the flavor. It needs the nuts but other than that the ration of honey, balsamic and shallots was perfect for us. Made it the day ahead and baked a bit short of the required time. The next day put it in the oven with the rest of dinner and it was perfect – so tender that he even ate the skin!
Thank you – because I am a squash lover!
Now if I could just find some enticing recipe for spaghetti squash for him, I’d be a happy woman!
This has become my favorite squash recipe. Actually, I couldn’t stand squash until my mom made this for us a year ago. Since then, I’ve made it at least 20 times and various guests (or church dinner goers have loved it. My preference is to peel and cube the squash and add extra shallots and balsamic. I’ve used delicata (fav, acorn, kabocha and butternut. All work. Sometimes I don’t have hazelnuts and have either used pecans or skipped nuts. I do like it with nuts of some sort.
Was trying to find a different way to cook squash and this one was great. Really easy and flavorful. I left out the nuts and didn’t miss them. Will definitely be making this again.
My husband and I are big squash fans, and balsamic fans – but we were not fans of this recipe. Very little sweetness remained from the honey, and the shallots seemed to overpower the dish. Won’t make this again.
Amazing, I did not have hazelnuts so I used pecans, just had to watch I did not burn them. Taste is outstanding!!
Delicious! I prefer it sweeter, so next time I’ll add more balsamic & honey as well as cut it into wedges so all the goodness balances on them better.