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> Balsamic Roasted Kabocha Squash
Balsamic Roasted Kabocha Squash
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1 tablespoon brown sugar, packed
2 tablespoons balsamic vinegar
1 tablespoon olive oil
a pinch salt
1 kabocha or buttercup squash
1. Preheat oven to 350F. Cut squash into quarters and remove seeds.
2. Use a fork to break up brown sugar and combine with balsamic and salt. Mix in oil. Put squash flesh side up into a baking tray and pour over the flesh. Rub the sugar in to get it to evenly coat.
3. Cover with aluminum foil and bake for an hour.
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