As Thanksgiving is approaching I find the need to create a something a little more in tune with the season. This particular recipe moves slightly away from my usual tropical theme. There are some flavors in this dish that can be found in a few latin dishes, but this definitely has a more Fall feel. That being said, I still won't use anything pumpkin spice.
1 medium acorn squash.
2 tablespoons of agave nectar
1/4 cup of balsamic vinegar
1/2 teaspoon of smoked paprika
1/2 teaspoon of salt
1/4 teaspoon of cayenne pepper
2 ounces of goat cheese
1/4 cup of dried cranberries
1 small bunch of arugula
Preheat the oven to 375 degrees.
Thoroughly was the squash. Remove the ends, cut the squash in half lengthwise and clean out the seeds. Slice the squash in 3/4 inch pieces.
In a small bowl, add the balsamic vinegar, agave nectar, smoked paprika, cayenne pepper and salt. Whisk until slightly frothy.
Divide the vinegar mixture, keep a small potion for basting. Dip each slice of squash into the vinegar mixture and place on a cookie sheet. Bake for 10 minutes. Baste with the vinegar mixture. Bake for 10 additional minutes. Turn the squash, basting both sides. Bake for 10 minutes, baste one last time. Bake for 10 minutes.
Plate the squash, adding a small portion of arugula. Top with crumbled goat cheese and dried cranberries. Serve.