Ingredients
2 small acorn squash
2 tablespoons olive oil
1 tablespoon unsalted butter
4 tablespoons balsamic vinegar
Preparation
Cut the unpeeled squash crosswise into 1/2-inch slices; using a biscuit cutter slightly larger than the seed center, cut out the seeds from each ring and discard.
Heat the olive oil and butter in a heavy saute pan. Add the squash rings and brown on both sides, cooking until tender. Add the vinegar and continue to cook until squash starts to caramelize. Serve hot.
