Roasted Acorn Squash with Maple Balsamic
Preheat the oven to 400 F. Line a large baking sheet with foil.
Cut the squash halves into 1-inch-thick slices lengthwise, discarding the ends. Spread the slices evenly on the prepared baking sheet.
In a small bowl, whisk the olive oil, Maple balsamic, and sea salt together. Coat the squash with the mixture. Roast the squash for 25 minutes, until fork-tender.