Balsamic Roasted Butternut Squash

Balsamic Roasted Butternut Squash

I am completely in love with our farm grown butternut squash! Chris and I both make Butternut Squash and Pear Soup on regular basis in the fall. Click here for the recipe to one of our all time favorite fall recipes:

A few months back I tore a recipe out of a magazine for oven roasted butternut squash and I have been carrying it around in my work tote ever since! Finally, I decided to give it a whirl last night for dinner. Full disclosure: my kids do not eat butternut squash, but Chris and I gobbled it up. I love how the balsamic vinegar and olive oil glaze the squash in a rich, brown color which then caramelizes into a syrupy sauce as it roasts. The resulting dish is a tender and savory squash like you’ve never had before!

Cleaning Butternut Squash
Cutting Butternut Squash

I halved the recipe last night and still had a few chunks left for today’s lunch. I will be adding them to baby salad greens with feta cheese and pepitas (shelled pumpkin seeds) with a light drizzle of olive oil. My mouth is watering as I type my lunch plan!

I hope you will give Eckert’s farm-grown butternut squash a try this season!

Eat well this fall, Angie

Balsamic Roasted Butternut Squash

Butternut Squash Baking

1 Eckert’s butternut squash
¼ cup balsamic vinegar
¼ cup olive oil
2 Tbs. brown sugar
2 tsp. soy sauce (or tamari)*

Preheat oven to 425 degrees. Cut butternut squash in half across the middle at the narrowed point to separate the top from the bottom. Place the cut edge on the cutting board and cut in half again thru the base of the squash and the stem of the squash. Remove the seeds of the bottom half of the squash with a spoon and discard seeds. Remove and discard the stem. Peel the pieces of squash with a potato peeler before cutting into 1” chunks.

In a large bowl, combine vinegar, oil, sugar and soy sauce. Place squash in bowl and toss until well coated. Roast squash on a foil-lined baking sheet for 15 minutes then toss squash. Bake another 15 minutes or until squash are fork tender. Serve immediately or refrigerate after cooled and serve on greens salads. Makes 6 servings.

*Make this recipe gluten free by using tamari instead of soy sauce.


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