Roasted squash slices with balsamic and basil
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | pounds | Acorn Squash |
| Salt And Freshly Ground Pepper | ||
| 1½ | tablespoon | Balsamic Vinegar |
| 6 | Fresh Basil Leaves (up To 8) | |
| Olive Oil Spray | ||
Directions
Heat oven to 500 degrees with rack in center. Cut squash in half lengthwise; leave skin on. Remove seeds and any stringy bits from center.
Cut slices lengthwise 1¼" wide. Spray a roasting pan with cooking spray.
Arrange squash in pan, not touching. Sprinkle with salt and pepper. Cook 25 minutes, or until side touching pan begins to brown. Use a spatula to turn slices, sprinkle with salt and pepper. Continue to cook until golden and brown, 10 - 15 minutes more. Right before serving, stack basil leaves in a pile, and cut into thin pieces. Arrange squash slices on a plate, drizzle with vinegar, and scatter basil on top.
NOTES : One squash makes 10 - 12 slices; if you want more, just double the recipe.
Recipe by: Martha Stewart Living Magazine, 10/97 Posted to MC-Recipe Digest V1 #832 by LBotsko@... on Oct 8, 1997