![]() You will get a FREE PRINTABLE and recipes! FOLLOW ME on social media too. However, if you prefer, you can peel away.īe sure to CLICK THE SUBSCRIBE BUTTON located in the TOP MENU. Peeling is not necessary and makes a great presentation. I like to place it in a foil-covered baking dish. Store leftovers in a sealed container in the fridge. ![]() Any cooking oil will work in this recipe. Goat cheese, parmesan, or any cheese can be substituted for feta cheese.Īdditional toppings can include dried cranberries and pumpkin seeds.Īvocado oil is a great alternative to olive oil. Note these will give a sweet taste instead of savory. Cutting the squash into 1 2-inch pieces allows it to cook thoroughly in less time. Maple syrup or honey can be used in place of the balsamic glaze. The skin is edible but I wanted a nice all-around caramelization so I chose to remove it. Great alternatives would be butternut or pepper squash. Step four: Roast for 40-50 minutes at 425F, stirring vegetables halfway through to promote even cooking. Step three: Drizzle the balsamic mixture on the vegetables, using a spatula or clean hands to evenly coat. Other varieties can be used in place of acorn squash. Combine the farro, salt, and water in a large, heavy saucepan over medium heat. Step two: Combine balsamic vinegar, maple syrup, marjoram and coarse salt in a small bowl. The perfect side to Turkey Veronique, or your traditional holiday bird or baked ham. ![]() Just in time for all the holiday gatherings. Drizzle with 2 tablespoons of the olive oil, and sprinkle with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Seriously, this has got to be the easiest baked vegetable dish ever. ![]()
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