Title: Roasted Squash Slices with Balsamic and Basil
Categories: Vegetable Lowfat
Yield: 6 Servings

1 3/4	lb	Acorn squash
		Salt and freshly ground pepper
1 1/2	tb	Balsamic vinegar
6		Fresh basil leaves; (up to 8)
		Olive oil spray

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 1 1/4" 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. Posted to MM-Recipes Digest V4 #7 by Bill Spalding on Sep 21, 1997

Recipe by: Martha Stewart Living Magazine, 10/97

previous

next