Roasted Winter Squash Salad Boats

Instructions

1. Pour the vinegar into a heavy bottomed saucepan and place over moderate heat.

2. Stir in the honey or maple syrup, and bring to a simmer. Allow the vinegar to reduce slowly to half of its original volume, (it will start to appear syrupy).

3. Store in the refrigerator, in a sealed container until ready to use.

4. Preheat oven to 400 degrees F. Spread pine nuts on a large rimmed baking sheet; toast in oven, stirring occasionally, until fragrant and lightly golden, (about 5 minutes). Set aside.

5. Cut squash in half and scrap out seeds. Cut into quarters, leaving skin on.

6. On a large baking sheet, toss with 1 tablespoon of the oil and a pinch of salt and pepper. Roast until tender (about 35 to 45 minutes depending on size); let cool.