Beautiful Portobello “steaks” with a balsamic marinade that adds a brightness to the meatiness of the mushroom, and really rounds out the dish.
For the cooked Acorn Squash, do the following:
Preheat the oven to 375°F. Cut an acorn squash in half, and scoop out the seeds. With a rimmed baking sheet, fill with water until it comes up about a quarter of an inch, and place the acorn squash cut side down. Place in the oven, and roast for 45 minutes to an hour, until the outside of the squash can easily be pierced with a fork. Remove from the oven and let cool, until cool enough to handle, and scoop out the flesh with a large spoon. Place the cooked squash in an air-tight container, and keep refrigerated until ready to use. Can be kept in the refrigerator for up to three days.