Roasted Acorn Squash with Balsamic, Honey and Shallot

Roasted Acorn Squash with Balsamic, Honey and Shallot

Cooking spray

2 acorn squash (about 3-4 pounds total)

2 tablespoons honey

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 teaspoon Dijon mustard

Salt and freshly ground black pepper

1 shallot, cut into thin slices

Preheat the oven to 375 degrees. Coat a large baking pan with cooking spray.

Halve each squash crosswise and discard the seeds and membrane. 

Cut each squash half in half again, and then cut crosswise into 1/2-inch thick slices (make sure you cut in the direction to make flower-like slices).

In a large bowl, whisk together the honey, vinegar, olive oil, and mustard. 

Add the squash rings and turn to coat.

Transfer the rings to the prepared pan and season with the salt and pepper. Arrange the shallot slices over top.  

Bake for 30 to 40 minutes, until the squash is tender and golden brown.

Serves 4