This Roasted Acorn Squash is perfect for cold winter evenings. The squash tossed in balsamic vinegar and drizzled with pesto at the end. The two flavors create something magical.
TOTAL TIME: 35 minutes
1 acorn squash
2 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons pesto
Handful grated parmesan cheese
Salt (to taste)
Pepper (to taste)
Preheat your oven to 425° F.
Start by cutting your squash into wedges along the ridges. To make it easier to cut, use a fork to poke some holes in it for ventilation and microwave for 2-3 minutes.
Toss your squash wedges in olive oil, balsamic vinegar, salt, and pepper. Make sure to be generous with the salt and pepper.
Place the squash on a baking sheet and bake for 22-27 minutes.
Once you remove the squash from the oven, drizzle on some pesto and sprinkle the parmesan cheese on top before serving.