Buttery Winter Squash with Maple and Honey Ginger

We’re always looking for ways to decrease the amount of sugar and calories we use. Using Flying Olive Balsamic Vinegars makes this a lower calorie side dish. Of course, you can add a little brown sugar to sweeten it up, if you like! Barb L.

Serves: 2-4, depending on the size of your squash


1 winter squash such as acorn or golden dumpling, about 2-3 pounds, cut into halves

Salt and pepper

2-3 Tbsp Flying Olive Butter Extra Virgin Olive Oil, divided

1 Tbsp Flying Olive Honey Ginger Balsamic Vinegar

1 Tbsp Flying Olive Maple Balsamic Vinegar


Preheat the oven to 350 degrees F.

Brush 1-2 Tbsp on the inside of each half of the squash. Sprinkle with salt and pepper. Place it in the oven for about 1 hour until the squash is completely soft.

Remove from the oven. Using a paring knife, score the inside of the squash one way, then turn it around and score the other. Be careful not to cut through the shell of the squash.

In a small bowl, mix together the remaining 1-2 Tbsp Flying Olive Butter Extra Virgin Olive Oil, Flying Olive Honey Ginger Balsamic Vinegar , and the Flying Olive Maple Balsamic Vinegar. Using a pastry brush, coat the inside of each squash half. Place the squash back in the oven for 5-10 minutes until it starts to brown. Remove from the oven, and when cool enough to handle, cut each half in two and serve.

Submitted by Barb L