I planned on making a squash casserol dish until I accidentally starting slicing my squash a bit too thin. Instead of giving up I figured I would try something adventurous and decided to keep slicing. Once I threw these bad boys on the grill, I knew I was in for a treat.
Since squash is naturally a sweet tasting vegetable I wanted to compliment the ringlets with a honey balsamic vinegar reduction. I used wildflower honey and reduced my sauce down to create a glaze thick enough to drizzle. The rings turned out fantastic. Rich in flavor and crispy in texture. They will most definitely pair well with any staple Thanksgiving dish this year, so keep this recipe nearby.
By the way, how beautiful is the print on these yellow, green and orange cuties? They are called sweet dumpling squash. Their small size makes them the perfect side dish.
- Acorn squash
- 3 tbsp. balsamic vinegar
- 1 tbsp. your favorite honey
Slice the acorn squash horizontally through the middle, about a quarter of an inch thick. Put rings on a plate and cover with plastic wrap. Steam rings in a microwave for 2 minutes.
Coat surface of grill with cooking spray and turn to high heat. Once rings have steamed, place them on the grill for three minutes on each side. In the mean time, bring balsamic vinegar and honey to a boil, stirring continuously until you see texture becoming thicker, then remove from stove.
Serve squash rings on plate ware and garnish with reduction glaze.
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