Balsamic Roasted Sweet Potatoes And Butternut Squash Recipes

BALSAMIC ROASTED BUTTERNUT SQUASH AND SWEET POTATOES WITH GREENS

Balsamic Roasted Butternut Squash and Sweet Potatoes with Greens image

Provided by Bruce Bradley

Time 1h

Number Of Ingredients 12

Ingredients

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

Ingredients

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

Ingredients

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.

BROWN SUGAR BUTTERNUT SQUASH (OR SWEET POTATO)

Brown Sugar Butternut Squash (or Sweet Potato) image

I love this recipe. I ate the leftovers for breakfast the next day. The original recipe calls for squash, but sweet potatoes work just as well.

Provided by SJG3483

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

3 medium sweet potatoes
6 tablespoons margarine, melted
1/3 cup packed brown sugar
salt
pepper

Steps:

Cut open squash and and remove filling (separate the seeds).
Cut filling into 1 inch chunks.
Mix all ingredients.
Put potatoes on a baking pan and bake at 400-450 until done (probably about 45 minutes, but that depends on the size of the chunks).

Nutrition Facts : Calories 305, Fat 17.1, SaturatedFat 3, Sodium 260.2, Carbohydrate 37.6, Fiber 2.9, Sugar 21.7, Protein 1.7

SCALLOPED SWEET POTATOES AND BUTTERNUT SQUASH

Scalloped Sweet Potatoes and Butternut Squash image

I made this up to go with some grilled salmon and boy, it sure turned out a lot better than I expected! A nice twist on the old scalloped potatoes.

Provided by Shandalulu

Categories Side Dish Vegetables Sweet Potatoes

Time 1h15m

Yield 6

Number Of Ingredients 11

Ingredients

2 sweet potatoes, quartered lengthwise
1 butternut squash, quartered and seeded
2 tablespoons olive oil, or as needed
3 tablespoons butter
½ yellow onion, chopped
2 tablespoons all-purpose flour
2 cups milk
1 ½ teaspoons minced fresh sage, or more to taste
1 pinch garlic salt, or to taste
ground black pepper to taste
¼ cup grated Asiago cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
Brush sweet potatoes and squash with olive oil. Arrange sweet potatoes on a baking sheet; set squash aside.
Bake sweet potatoes in the preheated oven for 5 minutes. Add squash to sweet potatoes; cook until almost tender, 10 to 15 minutes. Remove and cool.
Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes. Add flour, milk, and sage; season with garlic salt and black pepper. Cook and stir until flour is dissolved and sauce is thickened, 5 to 10 minutes.
Remove and discard skins from sweet potatoes and squash. Thinly slice sweet potatoes and squash. Arrange sweet potato slices in the bottom of the prepared baking dish. Layer half the squash atop sweet potatoes. Pour a little less than half the cream sauce over squash. Sprinkle with half the Asiago cheese. Repeat layering with remaining squash, cream sauce, and Asiago cheese, respectively. Cover with aluminum foil.
Bake in the preheated oven for 25 minutes. Remove foil and bake until cheese is melted and bubbling, about 10 more minutes.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 35.4 g, Cholesterol 25.8 mg, Fat 13.4 g, Fiber 5 g, Protein 6.7 g, SaturatedFat 6.1 g, Sodium 215 mg, Sugar 9.8 g

BALSAMIC ROASTED SWEET POTATOES

Balsamic Roasted Sweet Potatoes image

Enjoy classic fall flavors with this recipe for Balsamic Roasted Sweet Potatoes. Add a little tart and savory to your balsamic sweet potatoes by inviting roasted Granny Smith apples and red onions to the party. This delicious side dish will appease any balsamic and sweet potato-loving guests!

Provided by My Food and Family

Categories Herbs

Time 45m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 large sweet potato, peeled, cut into 3/4-inch chunks
1 small red onion, cut into 3/4-inch chunks
2 Tbsp. brown sugar
1/4 cup KRAFT Balsamic Vinaigrette Dressing
6 fresh sage leaves
1 Granny Smith apple, cut into 3/4-inch pieces

Steps:

Heat oven to 450ºF.
Combine first 5 ingredients; spread onto bottom of 15x10x1-inch pan sprayed with cooking spray. Cover tightly with foil sprayed with cooking spray.
Bake 20 min.; turn potatoes. Add apples; spread to evenly cover bottom of pan. Bake, covered, 10 min.
Stir potato mixture; bake, uncovered, 5 min. or until potatoes are tender and lightly browned. Discard sage leaves before serving.

Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g

ROASTED BALSAMIC SWEET POTATOES

Roasted Balsamic Sweet Potatoes image

By the end of summer, I'm done with the usual potato salad. This warm, spicy side kicks off cozy season. -Karen Vande Slunt, Watertown, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 14

Ingredients

6 medium sweet potatoes, cubed
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound bacon strips, chopped
4 celery ribs, chopped
1 medium onion, thinly sliced
3 garlic cloves, minced
1 cup beef stock
2/3 cup balsamic vinegar
4 teaspoons paprika
3/4 teaspoon ground cumin, optional
6 green onions, chopped
Minced fresh parsley, optional

Steps:

Preheat oven to 375°. Place sweet potatoes in a 15x10x1-in. pan; drizzle with olive oil and sprinkle with salt and pepper. Turn to coat. Bake until tender, 30-35 minutes., Meanwhile, in a large skillet, cook bacon over medium-low heat until crisp; drain. Discard all but 4 teaspoons drippings., Cook celery and onion in drippings over medium heat until tender, 6-8 minutes. Stir in garlic; cook 1 minute. Add beef stock and balsamic vinegar; simmer until liquid is reduced by half, 5-8 minutes. Add paprika and, if desired, cumin; cook 1 minute longer., Pour balsamic mixture over sweet potatoes; add bacon. Toss to coat. Top with green onions and, if desired, minced fresh parsley; serve immediately.

Nutrition Facts : Calories 287 calories, Fat 16g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 413mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 4g fiber), Protein 7g protein.

ROASTED BALSAMIC SWEET POTATOES

Roasted Balsamic Sweet Potatoes image

Provided by Melissa Clark

Categories Potato Side Bake Thanksgiving Vegetarian Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 5

Ingredients

1/4 cup balsamic vinegar
1 tablespoon (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1 teaspoon coarse kosher salt
3 large red-skinned sweet potatoes (yams), peeled, cut into 1 1/4-inch pieces

Steps:

Preheat oven to 400°F. In large skillet over medium heat, bring balsamic vinegar and brown sugar to boil, stirring until sugar dissolves. Reduce heat and simmer until vinegar thickens slightly, about 3 minutes. Add butter and salt and stir until butter melts. Add potato pieces to skillet; toss to coat. Season potatoes with freshly ground black pepper. Spread potatoes evenly on rimmed baking sheet. Bake until potatoes are tender and golden, stirring occasionally, about 40 minutes. Transfer potatoes to large platter or bowl and serve.

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