The nutty roasted flavor of winter squash is elevated with a sweet-tart balsamic reduction. Garnish with some toasted chopped nuts for a little crunch!
Balsamic Winter Squash Rings
grain-free • gluten-free • dairy-free • sugar-free
PREP TIME: 5 minutes
COOK TIME: 35 minutes
- 2 kabocha squash (do not peel), or 1 butternut squash, peeled
- 1/4 cup bacon fat or coconut oil, melted
- sea salt and black pepper to taste
- 1/2 cup balsamic vinegar
Preheat the oven to 375°F.
Slice the squash in to 3/4-inch rings. Remove the seeds with a spoon.
Arrange the squash rings on 2 large rimmed baking sheets and coat evenly with the bacon fat or coconut oil. Season with salt and pepper on both sides. Roast for 20 minutes, then flip the slices and place back in the oven for an additional 15 minutes.
While the squash roasts, heat the balsamic vinegar in a very small saucepan over medium-low heat and allow it to cook down until it becomes slightly thickened and is reduced by about half.
Spoon the balsamic reduction over the roasted squash and serve warm.
Note: While you will roast the kabocha squash with the skin on, you can scoop the soft inside from the skin when you eat it.
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