Roasted Squash with Balsamic Reduction

One thing I love about winter squash is how versatile it is; from soups to desserts, the possibilities are endless. Sometimes just keeping it simple is the way to go and this recipe is all about that. Just cut up the squash into even sized wedges. No need to peel. Then place it on the pan with a drizzle of olive oil and pop it in the oven to roast.  Balsamic reduction and toasted pecans give it a more fancy touch, which is especially great for the holiday season.

What you’ll need:

Winter Squash (I used Carnival Acorn, Delicata, and Kabocha)

3 tablespoons Varietal Olive Oil such as Picual or Coratina (high intensity)

2 teaspoons sea salt

Fresh ground pepper

1/4 cup pecan pieces

Balsamic Reduction

1 cup So Olive Traditional Balsamic Vinegar

Here’s how:

Preheat oven to 400°F. Cut squash in wedge like pieces. Lay on sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Place pan in oven and roast for 30 – 40 minutes until squash is tender.

Balsamic Reduction

Pour balsamic in a small saucepan over medium heat. Allow balsamic to come to a gentle boil until it is reduced by half. This should take about 10 minutes. Remove from heat so it can cool, making sure that it does not become to thick to drizzle.

Lightly toast pecans in a toaster oven or in a pan.

When squash is done roasting, drizzle the balsamic reduction over the squash, and sprinkle with the toasted pecans.