Balsamic Glazed Squash with Asparagus

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Balsamic Glazed Squash with Asparagus

 

1 squash

1 bunch asparagus or green beans

2 cloves garlic, diced

olive oil

balsamic vinegar

crushed fresh rosemary

toasted almond slices

salt and pepper to taste

 

Bake whole squash in a 300 degree oven for 20 minutes.

Cool, peel and dice. Drizzle olive oil in pan and

sauté garlic until light brown. Add diced squash and

top with vinegar to taste. Cook on medium heat until

squash

softens, about 15 minutes. Add asparagus, rosemary,

almonds and a dash more vinegar. Cook just until

asparagus is tender. Sprinkle lightly with salt and

pepper and serve immediately.

Serves 4.

 

 

 

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