Just eat it. Really there is no need to peel – acorn squash skin is very thin, it’s also delicious and good for you!

What You Need:

2 acorn squash
4 tablespoons Tessemae’s Balsamic Dressing
½ cup dried cranberries
¼ cup sliced almonds
Coarse salt and fresh ground pepper

What To Do:

Heat your oven to 425. Cut the acorn squash in half (First break off the stem, then put the squash stem side down on your cutting board and use a serrated knife to slice.) Scoop out the seeds, then cut each half lengthwise into quarters.

Toss the squash with half of the Balsamic on a large rimmed baking sheet and season with salt and pepper. Roast until tender and deeply browned, about 35 minutes. Toss the almonds and cranberries on the sheet and return to the oven just to heat through. Serve the squash drizzled with more Balsamic.

Serves 8