 | | Directions |
- Preheat oven to 400°F.
- Brush the tops and insides of the squash with 2 tablespoons of olive oil.
- Place squash halves cut side up on a rimmed baking sheet.
- Whisk 4 tablespoons of olive oil with the balsamic, honey, pepperoncini, thyme and salt.
- Pour into each squash, dividing evenly.
- Brush a small amount of the glaze up the sides of each squash.
- Bake until the squash are tender and browned, approximately on hour, brushing occasionally with the glaze as it bakes.
- Serve warm.
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Prep Time: 20 minutes
Cook Time: 1 hour
Container: large rimmed baking sheet, small brush for basting
Servings: 6
|  | | Ingredients | | - | | 3 squash - butternut or acorn, halved and seeded |
| - | | 6 tablespoons olive oil |
| - | | 1/4 cup balsamic vinegar |
| - | | 3 tablespoons honey |
| - | | 2 tablespoons peperoncini - minced |
| - | | 3 teaspoons thyme |
| - | | 1 teaspoon salt |
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