Fall means yummy squash! This week my favorite farmer had a couple beautiful acorn squash. After scouring recipe sites, this is what I came up with. Super easy and amazing!
2 acorn squash, halved lengthwise, seeded
2 TBSP olive oil
1/4 c balsamic vinegar
2 TBSP honey
2 tsp chili flakes
2 teaspoons chopped fresh thyme
1 teaspoon salt
Preheat oven to 400°F.
Place acorn squash halves, cut side up, on rimmed baking sheet. Spray with olive oil.
Whisk oil with remaining ingredients in bowl; divide glaze among hollows of squash halves. Brush glaze over cut surfaces, leaving excess glaze in squash hollows. Bake until squash are very tender and brown, brushing cut surfaces every 15 minutes with glaze in squash hollows, about 1 hour.
3 WW PP per serving.