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Acorn Squash by Lidia
Here's how I made the acorn squash for a party. It was a crowd pleaser. It came from one of my Lidia Bastianich's cookbooks.
Peel the ridges from 4 squash. Cut in half and Scoop out the seeds. Cut the squash into crescent shaped half inch thick slices. Toss slices in olive oil, kosher salt & freshly ground pepper. Drizzle some olive oil into casserole. Place the slices in layers into the casserole. Cut two pats of butter into small pieces and dot on top of slices. Roast for half an hour at 400 degrees.
In a saucepan, reduce a cup of Balsamic vinegar with a tsp of Honey, with 1 Bay leaf, a few cloves and a sprig of Rosemary. When the mix has carmelized, discard the seasonings and pour over the roasted squash when finished roasting.
You could also serve the Balsamic sauce on the side, which was what I did.
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