Ingredients
2 acorn squash, halved, seeds and strings discarded
3 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 teaspoon dried thyme
pinch of red pepper flakes
1/2 teaspoon salt
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 400 °.
Place squash halves cut side up on a rimmed baking pan.
Whisk olive oil together with remaining ingredients. Spoon evenly into squash halves. Brush over cut surfaces. Bake about 1 hour until squash are very tender, brushing every 20 minutes with the glaze.
Serves: 4
Place squash halves cut side up on a rimmed baking pan.
Whisk olive oil together with remaining ingredients. Spoon evenly into squash halves. Brush over cut surfaces. Bake about 1 hour until squash are very tender, brushing every 20 minutes with the glaze.
Serves: 4
