There’s no shortage of sweets competing for a place on your plate now that the holidays are here. Should you splurge on the festive frosted cookies, the triple-chocolate brownies or a square of crushed-candy peppermint fudge? Here’s an idea. Skip the sugar avalanche and dive into a dessert-like dish that counts toward your daily five-to-nine servings of fruits and veggies. Already naturally sweet, roasted acorn squash wedges are doused with a drizzle of fig-balsamic dressing for a nutritious treat that pairs well with savory entrées—or stands alone surprisingly well as a healthy dessert!
Roasted Acorn Squash with Fig-Balsamic Glaze
1 acorn squash, halved and sliced into ½ inch thick wedges
1-2 Tbsp. extra virgin olive oil
1 Tbsp. fig-balsamic vinegar
Freshly ground black pepper, to taste
- Preheat oven to 350 degrees F.
- Brush or coat each acorn wedge with olive oil and fig-balsamic vinegar and arrange in a roasting pan or on a baking sheet.
- Roast or bake wedges for approximately 30 minutes or until golden brown.