Friday, March 4, 2016

Maple Balsamic Roasted Squash Wedges

Sweet and tangy, these get a little caramelized on the outside with the maple syrup.

2-3 lbs smallish roundish winter squash
3-4 Tbsp Maple Balsamic Vinaigrette

Preheat oven to 400 degrees.

Slice the squash in half from top to bottom and scoop out the seeds. Cut into wedges approximately 1 inch wide in the middle.

Arrange squash wedges on a rimmed baking sheet. Make sure they have plenty of room and do not overlap. Brush liberally with the maple balsamic vinaigrette, both sides.

Bake for approximately 30 minutes, until squash is tender. Turn over once if desired (not required).

Serves 4-6.

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