Squash with Cranberry Balsamic Vinegar and Walnuts

Roasted squash wedges glazed with cranberry balsamic vinegar and arranged on a white plate.

Warm roasted acorn squash drizzled with rich Cranberry Walnut Balsamic Vinegar and toasted walnutsOh the tastes of fall!

Ingredients:

 

Directions:

Preheat oven to 400 degrees Fahrenheit.

Scoop the seeds and stringy pulp out of the squash cavities and discard.  Rub the squash cavities and cut sides of the squash with the olive oil, sprinkle with cinnamon, and place them on a baking sheet cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork.

Place each squash on a serving plate and drizzle squash and plate with Cranberry Walnut Riserva Balsamic Vinegar.  Top with toasted walnut pieces and serve.

Products featured in this recipe
A bottle of Natural Buttery Olive Oil from The Olive Tap next to olives and leaves with an inset showing fresh chunks of butter in a bowl next to a stick of butter.

Natural Buttery Olive Oil

Natural Buttery Olive Oil
From $21.95
A bottle of Cranberry Walnut Riserva Balsamic Vinegar from The Olive Tap with a picture of cranberries and walnuts, surrounded by grapes in front of a wooden barrel, and a sweetness scale indicating a five on a light background.

Cranberry Walnut Riserva Balsamic Vinegar

Cranberry Walnut Riserva Balsamic Vinegar
From $22.95
Saigon Vietnamese Cinnamon from The Olive Tap: a pile of brown ground cinnamon on a white background.

Cinnamon, Vietnamese Saigon

Cinnamon, Vietnamese Saigon
$5.95