Oh my gosh, I love this squash. I wish I could pick the pieces off the screen and put them into my mouth. I miss it. I was literally scraping every last bit of squash into my mouth. It wasn’t pretty.
- 1 acorn squash
- extra virgin olive oil
- salt & pepper
- red pepper/chili flakes
- 1/3 c balsamic vinegar
Preheat your oven to 400ºF.
Slice the acorn squash into circles. Slice the circles into half moons. Remove the seeds either via knife, spoon or hand.
Douse squash half moons in olive oil, salt, pepper and chili flakes.
Place in the oven and bake until tender, about 15 minutes, under tender, but not mushy.
While the squash is baking, pour the balsamic vinegar in a small sauce pot and heat to a simmer. Let the vinegar reduce by at least half. The goal is a syrupy consistency. You won’t necessarily be able to see that consistency while the pot is over heat, so if you think it’s reduced enough, take it off the heat and while it cools you should be able to see it thickening. If it’s not thickening, give it some more time over the heat.
Do NOT put your face over the top of the vinegar while it’s reducing. The vinegar releases some kind of horribly bothersome vapor. Not fun.
Drizzle the reduced vinegar over the squash.