Roasted Squash With Balsamic Vinegar

1. Preheat oven to 400º. Line a cookie sheet with foil.

2. Cut the squash lengthwise in half.

3. Seed and cut it into 4" squares with skin on. Score the flesh with crosshatch cuts about 1/2 inch deep.

4. Rub all over with olive oil.

5. Set the pieces skin-side-down on the cookie sheet and sprinkle with coarse salt and freshly ground pepper.

6. Bake 45 minutes or until easily pierced with a knife and lightly browned.

7. Serve hot or at room temperature, sprinkled with balsamic vinegar.

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Ingredient	Quantity	Energy	Carbohydrates	Lipin
Extra virgin olive oil	0	0	0	0
Balsamic vinegar	3 tablespoons	0	0	0
salt black pepper	0	0	0	0
acorn squash	3.5 lbs	0	0	0