Roasted Acorn Squash with Parsley and Mint


Squash/Pumpkins are the unofficial vegetable of Thanksgiving.  Quite often we have them in soup, pasta, or even quick breads, but rarely are they served simply.  I always think simple recipes are the best. They take just a little bit of preparation, but taste like you were in front of the stove all day.  And they taste light and don’t weigh you down for the rest of the day, which we all need this time of year (often known as the season of eating).  So try this dish to spare some pounds without any sacrifice.

Food 208

Roasted Acorn Squash with Parsley and Mint
1 acorn squash, sliced into wedges
1 tbs brown sugar
1 tbs balsamic vinegar
1 tbs olive oil
1 tbs parsley, chopped
1 tbs mint, chopped

Preheat oven to 400 degress.  On a large baking sheet add acorn squash.  Drizzle with brown sugar, balsamic vinegar, olive oil and salt, toss with hands to evenly distribute ingredients. Then bake for 45 minutes.  After removing from the oven sprinkle with parsley and mint.


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