Roasted Butternut Squash With Balsamic Vinegar Food
ROASTED SQUASH WITH BALSAMIC VINEGAR
This is an Italian way of roasting squash. Delicious with grilled lamb chops, roast chicken and pork.
Provided by TishT
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 4
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.
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.
BALSAMIC HERB SHEET PAN ROASTED VEGETABLES
Gorgeous balsamic herb sheet pan roasted vegetables tossed with fresh thyme, rosemary, olive oil and tangy balsamic vinegar. This easy roasted vegetable recipe includes tender butternut squash, carrots, brussels sprouts and red onion for a colorful and delicious, healthy side dish.
Provided by Monique of AmbitiousKitchen.com
Categories Dairy Free Gluten Free Grain Free Nut Free Paleo Paleo Friendly Side Dish Vegan Vegetarian
Time 50m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 serving (based on 6), Calories 133 kcal, Fat 6.9 g, SaturatedFat 0.9 g, Carbohydrate 17.4 g, Fiber 4.4 g, Sugar 4.3 g, Protein 2.6 g
ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR
Provided by Lynne Rossetto Kasper
Categories Vegetable Side Roast Vegetarian Dinner Lunch Squash Butternut Squash Fall Healthy Vegan Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. 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 salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.
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