1/2 tablespoon white balsamic vinegar or white wine vinegar
1/2 tablespoon rosemary, finely chopped
1/4 teaspoon salt
2 tablespoons olive oil
2 medium acorn squash, quartered and seeds and fibers removed
Instructions
Place orange juice in a small saucepan over medium heat. Boil until reduced to about 2 tablespoons of liquid, 5 to 10 minutes.
Remove pan from heat and add garlic, vinegar, rosemary, and salt. Whisk in olive oil until combined.
Heat grill to medium. Place squash quarters on grill, peels down. Brush generously with orange-rosemary glaze, and roast with cover closed. Continue to brush every 10 to 15 minutes while grilling. Grill 40 to 50 minutes or until very soft and browned around the edges.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2013/08/20/a-flavorful-side-dish-grilled-squash-with-orange-rosemary-glaze/