by Diana Rattray
Butternut squash is a naturally sweet winter squash with a moist texture. The flavor is nutty and a bit sweet, and it lends itself to both sweet and savory dishes. This recipe enhances the butternut squash’s natural sweetness with some ground cinnamon and a sweet/tart glaze made with balsamic vinegar and brown sugar. This is an excellent side dish to serve along with baked ham, a pork roast or chops, or a holiday turkey dinner.
Toss the squash with complementary herbs if you like, such as finely chopped chives, cilantro, rosemary, or thyme.
This sausage and butternut squash stew is another excellent way to use the squash, or try this sheet pan sausage and vegetables, a great way to celebrate the fall season.
PrintRoasted Butternut Squash With Balsamic Glaze
A bit of cinnamon and a balsamic reduction glaze add a complex flavor to this roasted butternut squash. Add this fabulous side dish to your dinner menu!
- Prep Time: 12 minutes
- Cook Time: 38 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Vegetables
- Method: Roast
Ingredients
- 1 large butternut squash, about 2 1/2 to 3 pounds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon (scant) kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons neutral vegetable oil, such as grapeseed or canola
- 1 to 2 tablespoons finely chopped fresh herbs, such as thyme, rosemary, or chives, optional
- 1 cup balsamic vinegar
- 3 tablespoons brown sugar, packed, light or dark
- 1/2 cinnamon stick
Instructions
- Position the rack in the center of the oven and heat to 375 F convection or 400 F standard.
- Peel the butternut squash and carefully slice it in half lengthwise. Scrape out the seeds and loose stringy membranes and cut the squash into 1-inch cubes.
- In a bowl, toss the squash with the cinnamon, kosher salt, pepper, and vegetable oil. Spread the squash cubes in a single layer on a large rimmed baking sheet or two smaller baking sheets.
- Roast the squash until lightly browned and tender, about 25 to 30 minutes, tossing and flipping every 8 to 10 minutes.
- Meanwhile, Combine the balsamic vinegar, brown sugar, and the cinnamon stick in a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook for about 12 to 18 minutes, stirring occasionally, until it is reduced to 1/3 cup.
- Transfer the roasted squash to a serving dish and drizzle with the balsamic glaze.
