- 1/3 cup Marzetti® Balsamic Vinaigrette
- 1 large Acorn squash, seeds removed & cut into 6 wedges
- 1 tbsp Olive oil
- 1/2 tsp Salt
- 2 tbsp Brown sugar
- 1/4 cup Dried cranberries, chopped
- Pinch cayenne pepper
Preheat the oven to 400°F.
Line a baking sheet with parchment paper. Arrange the wedges skin side down on the pan. Brush the wedges with oil and sprinkle with salt. Roast the squash for 20 minutes.
While the squash is roasting, combine Marzetti® Balsamic Vinaigrette, cayenne pepper and brown sugar. Brush the squash with dressing mixture and roast 5 minutes. Repeat the process. Remove from oven if wedges are tender; bake 5 more minutes if necessary.
Pour remaining dressing over the wedges and sprinkle chopped cranberries over all. Serve.