Balsamic Glazed Butternut Squash Recipes

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BALSAMIC BUTTERNUT SQUASH WITH KALE



Balsamic Butternut Squash with Kale image

This is a great side dish for the holidays, with the added benefit of kale! Surprisingly tasty. Serve hot or cold.

Provided by Danielle Walquist Lynch

Categories     Side Dish     Vegetables     Greens

Time 50m

Yield 6

Number Of Ingredients 8

12 ounces butternut squash - peeled, seeded, and cut into 1-inch pieces
1 small yellow onion, cut into 1/2-inch pieces
3 tablespoons balsamic vinegar, divided
1 tablespoon brown sugar
2 teaspoons vegetable oil
kosher salt and ground black pepper to taste
6 ounces kale, roughly chopped
¼ cup vegetable broth

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.

Nutrition Facts : Calories 72.5 calories, Carbohydrate 14.1 g, Fat 1.8 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 103.3 mg, Sugar 5.2 g

ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR



Roasted Butternut Squash with Balsamic Vinegar image

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

1 1/2 to 2 pounds butternut squash
extra-virgin olive oil
salt and freshly ground black pepper
1 tablespoon artisan balsamic vinegar (Aceto Balsamico Tradizionale di Modena or Reggio-Emilio) or 3 to 4 high-quality commercial balsamic vinegar

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.

BALSAMIC-GLAZED SQUASH



Balsamic-Glazed Squash image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Number Of Ingredients 0

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



Balsamic Glazed Butternut Squash image

Provided by Sandra Lee

Categories     side-dish

Time 38m

Yield 6 servings

Number Of Ingredients 5

1 (20-ounce) package peeled cubed butternut squash
2 tablespoons honey
1/4 cup balsamic vinegar
1 tablespoon lemon pepper seasoning
3 tablespoons olive oil

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.

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Top Asked Questions

What's the best way to cook balsamic butternut squash?
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.
How to make balsamic glazed squash in a casserole?
This easy recipe has so few ingredients and takes so little time to prepare that you might want to consider keeping a few extra squash around for last-minute get-togethers. Arrange squash in 13- x 9-inch (3 L) casserole dish. Whisk together shallots, brown sugar, vinegar, butter, salt and pepper; pour over squash.
How long to bake butternut squash in oven?
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.
How to make a balsamic roasted root vegetable recipe?
Spray an extra-large, rimmed baking sheet, or 2 smaller ones, with non-stick cooking spray. Place sweet potatoes, carrots, parsnips, acorn squash, and red onion in a large bowl. Add olive oil, vinegar, syrup, and thyme. Season generously with salt and pepper.

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