Balsamic Vinegar-glazed Squash


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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