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Grilled Acorn Squash With Orange-Rosemary Glaze

Eileen Beran
  • 60 minutes
  • Serves 4

INGREDIENTS

Juice of 1 orange

1 clove

garlic, minced

1/2 tbsp

white balsamic vinegar or white wine vinegar

1/2 tbsp

rosemary, finely chopped

1/4 tsp

salt

2 tbsp

olive oil

2

medium acorn squash, quartered and seeds and fibers removed