Roasted Butternut Squash With Balsamic Vinegar Food

BALSAMIC HERB SHEET PAN ROASTED VEGETABLES

Steps:

• Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper, or line two small baking sheet with parchment paper.
• In a medium bowl, whisk together olive oil, balsamic vinegar, garlic powder, thyme, rosemary and salt and pepper. Set aside.
• Add butternut squash, brussels sprouts, carrot chunks and red onion to the sheet pan. Pour the balsamic herb mixture over the top and gently toss to coat all of the veggies. Spread in an even layer.
• Roast for 35-45 minutes, flipping veggies halfway through. Vegetables are done when squash is fork tender. Serve with chicken, fish, over quinoa, brown rice or as is for a festive holiday side dish. Serves 6.

BALSAMIC-GLAZED SQUASH

Steps:

• Toss 1 large acorn squash (cut into wedges) in a baking dish with 3 tablespoons each melted butter and balsamic vinegar, 2 sliced shallots, 6 chopped sage leaves, 1 tablespoon honey, a pinch of ground coriander, and salt and pepper. Add 1/2 cup water and roast at 450 degrees F, 20 minutes; flip, sprinkle with 1/4 cup hazelnuts and roast 20 more minutes.

BALSAMIC GLAZED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl combine all ingredients and mix to coat the squash.
• Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown about 30 to 35 minutes making sure to flip the squash after 15 minutes.

ROASTED SQUASH WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 400º. Line a cookie sheet with foil.
• Cut the squash lengthwise in half.
• Seed and cut it into 4" squares with skin on. Score the flesh with crosshatch cuts about 1/2 inch deep.
• Rub all over with olive oil.
• Set the pieces skin-side-down on the cookie sheet and sprinkle with coarse salt and freshly ground pepper.
• Bake 45 minutes or until easily pierced with a knife and lightly browned.
• Serve hot or at room temperature, sprinkled with balsamic vinegar.

SIMPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

BALSAMIC BUTTERNUT SQUASH WITH KALE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread mixture in a single layer onto a baking sheet.
• Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
• Combine kale and broth in a heavy-bottom skillet; bring to a light simmer. Cover skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid. Mix kale, squash mixture, and remaining balsamic vinegar together in a serving bowl.

ROASTED BUTTERNUT SQUASH, WITH SWISS CHARD OR SPINACH

Steps:

• Preheat oven to 375°F.
• Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with olive oil. Season seasoned salt and and rosemary to taste and arrange on a parchment-lined baking sheet. Bake for about 45=60 minutes stir half way through, roast until well caramelized.
• Coat shallots and garlic with olive oil. Season to taste with seasoned salt and spread on a second lined baking sheet. Bake for about 30 minutes, or until well caramelized.
• If using Swiss chard stir fry the stems for 2-3 minutes. If using tender greens just toss into the hot butternut without cooking before serving to just wilt. Swiss chard, kale and or collards you just want to lightly cook or eat raw for the good for you enzymes. If you don`t like it firm and crisp go ahead and simmer until desired texture is reached.
• When squash, shallots, and garlic are done, toss with greens, tossed pine nuts, sage and cranberries. Serve immediately.

SPICE-ROASTED BUTTERNUT SQUASH WITH SMOKED SWEET PAPRIKA

Steps:

• Preheat oven to 375.
• Cut ends off butternut squash, peel, and slice lengthwise.
• Remove seeds and chop into 1 inch cubes.
• In a medium bowl, combine spices, oil and vinegar into a paste.
• Add squash and toss until coated.
• Arrange the squash cubes in one layer in a roasting pan.
• Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.