Roasted squash slices with balsamic and basil

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

Related recipes

• Baked squash
• Baked squash with rosemary & honey
• Baked squash with rosemary and honey
• Baked squash~
• Baked summer squash
• Balsamic-glazed summer squash
• Grill-roasted butternut squash
• Grilled summer squash
• Honey baked squash
• Roasted bell peppers with basil and balsamic vinegar
• Roasted butternut squash
• Roasted butternut squash with shallots and th
• Roasted delicata squash with garlic, cheese & toasted nut st
• Roasted spaghetti squash
• Roasted squash and potatoes
• Roasted summer squash
• Roasting squashes
• Spaghetti squash with tomatoes, basil, and parmesan
• Summer squash
• Winter squash