1 lg acorn squash, cut into wedges 3 T. butter, melted 3 T. balsamic vinegar 2 shallots, sliced 6 sage leaves, chopped 1 T. honey pinch of ground coriander salt and pepper 1/4 C. hazelnuts
1. Toss acorn squash in a baking dish with all ingredients, except hazelnuts. Add 1/2 C. water and roast at 450, 20 minutes. Flip, sprinkle with hazelnuts and roast 20 minutes more.
Vegetables