Roasted Butternut Squash With Balsamic Glaze

Butternut squash has a naturally sweet flavor and velvety texture, and it’s a perfect match for both sweet and savory additions. In this recipe, the squash is roasted with a touch of cinnamon, then finished with a tangy-sweet balsamic glaze that adds depth and richness without overwhelming its delicate flavor.

The glaze is made by simmering balsamic vinegar with brown sugar and a cinnamon stick until syrupy, then drizzling it over the roasted squash. It’s an elegant and easy side dish to serve alongside baked ham, pork roast, or a holiday turkey. Add fresh herbs like thyme or chives if you’d like an extra layer of flavor.

Ingredient Notes

• Butternut squash: Choose a firm, heavy squash about 2½ to 3 pounds. Cube it evenly for even roasting.
• Cinnamon: Ground cinnamon adds warmth and a hint of sweetness.
• Balsamic vinegar: Use a good-quality vinegar—this reduces into a tangy-sweet glaze.
• Brown sugar: Light or dark brown sugar both work; dark adds more molasses depth.
• Cinnamon stick: Optional, but enhances the glaze with subtle spice.

Steps to Make the Recipe

1. Peel the squash, cut it in half lengthwise, and scoop out the seeds. Cut into 1-inch cubes.
2. Toss the cubed squash with cinnamon, salt, pepper, and oil, then spread it on a baking sheet.
3. Roast at 400°F for 25 to 30 minutes, flipping every 8 to 10 minutes, until golden and tender.
4. While the squash roasts, simmer balsamic vinegar with brown sugar and a cinnamon stick until it reduces to a thick glaze (about ⅓ cup).
5. Transfer the roasted squash to a dish and drizzle with the warm glaze. Sprinkle with optional fresh herbs just before serving.

Recipe Variations

• Add fresh herbs. Chopped rosemary, thyme, or chives are great additions for more savory depth.
• Spice it up. Try a pinch of cayenne or smoked paprika for a little heat.
• Use maple syrup. Substitute maple syrup for brown sugar in the glaze for a different flavor profile.

Serving Suggestions

• Serve with holiday turkey, baked ham, or pork roast.
• Pair with wild rice, stuffing, or green beans for a full fall meal.
• Add to a grain bowl with greens, nuts, and goat cheese for a hearty vegetarian option.

Roasted Butternut Squash With Balsamic Glaze

Diana

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!

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Servings 6 servings

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Course Vegetables

Cuisine American

Prep Time 12 minutes minutes

Cook Time 38 minutes minutes

Ingredients

  

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• 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 400°F .
• 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.

Keyword butternut squash, roasted butternut squash

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