Makes 6 servings.
Timing tip:
Bake the squash for 45 minutes early in the day. Finish just before dinner is served, baking until squash is tender, about 20 more minutes.
Ingredients
3 acorn squash, halved lengthwise, seeded
6 tablespoons olive oil
1/4 cup balsamic vinegar
3 tablespoons honey
2 tablespoons minced peperoncini
2 teaspoons chopped fresh thyme
1 teaspoon salt
Preparation
Preheat oven to 400°F. Place acorn squash halves, cut side up, on rimmed baking sheet. Brush both sides with 2 tablespoons oil. Whisk 4 tablespoons 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.
