- 1 C Balsamic vinegar
- 2 tspn honey or agave nectar
- 1 bay leaf
- 1 rosemary sprig
- 2 T Earth Balance
- 1 medium winter squash – acorn or butternut
- 1 T olive oil
- ½ tspn salt
- In a small saucepan combine vinegar, honey, bay leaf and rosemary sprig. Bring to boil, reduce heat and simmer gently, uncovered for about 25 minutes or until mixture is reduced to about 1/3 cup. Be sure to simmer at a low temperature and watch closely to prevent scorching. Remove and discard the rosemary sprig and bay leaf.
- Meanwhile, preheat oven to 425 degrees. Place Earth Balance in a large baking sheet such as jelly roll pan. Heat pan in oven until Earth Balance is melted. Swirl butter in pan to coat the bottom.
- Using a sharp knife, halve the squash, remove seeds and discard. Cut squash crosswise into 1 inch slices. (If using a butternut squash, peel it before this.) Place squash in a single layer on prepared baking sheet. Drizzle with olive oil and sprinkle with salt. Turn each slice to coat with oil and Earth Balance.
- Roast uncovered for about 45 minutes or until squash is tender and browned, turning slices once or twice. Transfer squash to a serving platter. Drizzle balsamic vinegar glaze of the squash slices and serve.