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 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.
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