Roasted 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!
Ingredients
- 1 large butternut squash, about 2 1/2 to 3 pounds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt, scant
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil, neutral, 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.
Nutrition
Calories: 158kcalCarbohydrates: 28gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 210mgPotassium: 498mgFiber: 3gSugar: 15gVitamin A: 13289IUVitamin C: 26mgCalcium: 83mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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