Balsamic Roasted Butternut Squash And Sweet Potatoes With Greens Recipes

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BALSAMIC ROASTED BUTTERNUT SQUASH AND SWEET POTATOES WITH GREENS



Balsamic Roasted Butternut Squash and Sweet Potatoes with Greens image

Provided by Bruce Bradley

Categories     Salads & Sides

Time 1h

Number Of Ingredients 12

6 cups sweet potatoes (cubed (about 4 medium potatoes))
6 cups butternut squash (cubed (about 2 1/2 pounds of squash))
1/4 cup extra virgin olive or avocado oil
1/4 cup balsamic vinegar
2 tablespoons maple syrup or honey
1 tablespoon fresh rosemary
1 teaspoon sea salt
pepper to taste
6-8 cups arugula or other greens like spinach
1/4 cup olive oil
2 tablespoons balsamic vinegar
roasted pumpkins seeds (pine nuts, or nuts/seeds of your choice)

Steps:

  • Preheat oven to 400 degrees F.
  • Toss sweet potato and butternut squash cubes with oil, rosemary, maple syrup, vinegar, salt, and pepper. Spread out vegetables into a single layer on 2 rimmed baking sheets. Roast for about 45 minutes or until golden brown and tender, turning vegetables every 10-15 minutes.
  • Remove from the oven and let cool for 2-3 minutes. Toss vegetables with greens and drizzle with some additional olive oil and balsamic vinegar dressing to taste. Garnish with optional nuts/seeds. Serve and enjoy!

BALSAMIC ROASTED SWEET POTATOES AND BUTTERNUT SQUASH



Balsamic Roasted Sweet Potatoes and Butternut Squash image

Sweet and savory sweet potatoes and squash make this warm salad a perfect side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 9

4 large sweet potatoes, peeled and cut into 3/4-by-3-inch wedges
2 medium butternut squash, peeled, seeded, and cut into 3/4-by-3-inch wedges
1/4 cup olive oil, plus more for drizzling
3 tablespoons balsamic vinegar, plus more for drizzling
2 tablespoons butter, melted
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 small bunch arugula, stems removed, washed

Steps:

  • Heat oven to 400 degrees. In a large bowl, toss together the potatoes, squash, olive oil, balsamic vinegar, butter, rosemary, salt, and pepper.
  • Arrange the vegetables in a single layer in two 9-by-13-inch baking pans. Transfer pans to oven, and roast vegetables until golden and tender, 45 to 50 minutes, rotating the pans between the shelves halfway through roasting.
  • Remove the pans from oven, and allow vegetables to cool slightly. Toss the vegetables with the arugula. Drizzle with additional olive oil and balsamic vinegar, and serve immediately.

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.

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