Based on an ad for Star Balsamic Vinegar
Place squash in a large bowl. Sprinkle generously with salt and pepper. Add balsamic vinegar, 2 tablespoons oil and toss. Let stand 30 minutes, tossing occasionally. Preheat oven to 425 degrees. Line large shallow pan with foil. Coat generously with oil. With slotted spoon, transfer squash in 1 layer to prepared pan. Baste with some marinade. Roast until golden, about 25 minutes, turn and baste several times. Keep warm, covered with foil. For dressing, whisk red wine, vinegar, mustard and honey to blend. Gradually whisk in remaining 1/2 cup oil. Season to taste with salt and pepper. In large bowl, toss endive and dressing. Add warm squash, pecans and cranberries and toss to combine.
You may my glories and my state dispose,
But not my griefs; still am I king of those.
-- William Shakespeare, "Richard II"
This page was last modified on 2011 December 20.