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Roasted Squash With Balsamic Sauce and Apples
- 2 large butternut squash (about 4 pounds), halved, and seeds and membranes removed
- 1 piece ginger (about 1 inch), peeled and finely chopped
- 1 cup balsamic vinegar
- 2 tablespoons brown sugar
- Vegetable oil cooking spray
- 2 Gala or Golden Delicious apples, cored and thinly sliced
- cup dried cherries, chopped
Directions:View on Epicurious
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