Ingredients
2 acorn squashes
1 red onion
3 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon dried thyme
50 ml balsamic vinegar
Fresh parsley (for garnish)
Method
Preheat the oven to 220°C.
Cut the acorn squashes in half and scoop out the seeds.
Slice the red onion into wedges and mix with olive oil, maple syrup, salt, pepper, cinnamon, and thyme in a bowl.
Place the squash halves cut side up on a baking tray. Spread the onion mixture inside and around the squash.
Drizzle balsamic vinegar over the vegetables and roast for about 30-40 minutes, until the squash is soft and caramelized.
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