Best Balsamic Glazed Butternut Squash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BALSAMIC HERB SHEET PAN ROASTED VEGETABLES



Balsamic Herb Sheet Pan Roasted Vegetables image

Gorgeous balsamic herb sheet pan roasted vegetables tossed with fresh thyme, rosemary, olive oil and tangy balsamic vinegar. This easy roasted vegetable recipe includes tender butternut squash, carrots, brussels sprouts and red onion for a colorful and delicious, healthy side dish.

Provided by Monique of AmbitiousKitchen.com

Categories     Dairy Free     Gluten Free     Grain Free     Nut Free     Paleo     Paleo Friendly     Side Dish     Vegan     Vegetarian

Time 50m

Number Of Ingredients 10

3 tablespoon olive oil
3 tablespoons balsamic vinegar
½ teaspoon garlic powder
1 teaspoon fresh thyme (or sub ½ teaspoon dried thyme)
1 teaspoon fresh chopped rosemary (or sub ½ teaspoon dried rosemary)
Freshly ground salt and pepper
3 cups cubed butternut squash
8 ounces brussels sprouts, cut in half and outer yellow leaves removed
4-5 medium carrots, halved and cut into 2 inch chunks
½ large red onion, cut into large wedges or chunks

Steps:

  • Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper, or line two small baking sheet with parchment paper.
  • In a medium bowl, whisk together olive oil, balsamic vinegar, garlic powder, thyme, rosemary and salt and pepper. Set aside.
  • Add butternut squash, brussels sprouts, carrot chunks and red onion to the sheet pan. Pour the balsamic herb mixture over the top and gently toss to coat all of the veggies. Spread in an even layer.
  • Roast for 35-45 minutes, flipping veggies halfway through. Vegetables are done when squash is fork tender. Serve with chicken, fish, over quinoa, brown rice or as is for a festive holiday side dish. Serves 6.

Nutrition Facts : ServingSize 1 serving (based on 6), Calories 133 kcal, Fat 6.9 g, SaturatedFat 0.9 g, Carbohydrate 17.4 g, Fiber 4.4 g, Sugar 4.3 g, Protein 2.6 g

BALSAMIC BUTTERNUT SQUASH WITH KALE



Balsamic Butternut Squash with Kale image

This is a great side dish for the holidays, with the added benefit of kale! Surprisingly tasty. Serve hot or cold.

Provided by Danielle Walquist Lynch

Categories     Side Dish     Vegetables     Greens

Time 50m

Yield 6

Number Of Ingredients 8

12 ounces butternut squash - peeled, seeded, and cut into 1-inch pieces
1 small yellow onion, cut into 1/2-inch pieces
3 tablespoons balsamic vinegar, divided
1 tablespoon brown sugar
2 teaspoons vegetable oil
kosher salt and ground black pepper to taste
6 ounces kale, roughly chopped
¼ cup vegetable broth

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash in a bowl; add onion, 1/2 of the balsamic vinegar, brown sugar, vegetable oil, salt, and pepper and toss to coat. Spread mixture in a single layer onto a baking sheet.
  • Bake in the preheated oven until squash is tender and golden, 30 to 40 minutes.
  • Combine kale and broth in a heavy-bottom skillet; bring to a light simmer. Cover skillet, reduce heat, and cook until kale is tender but still bright green, about 5 minutes; drain any excess liquid. Mix kale, squash mixture, and remaining balsamic vinegar together in a serving bowl.

Nutrition Facts : Calories 72.5 calories, Carbohydrate 14.1 g, Fat 1.8 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 103.3 mg, Sugar 5.2 g

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

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.

BALSAMIC-GLAZED SQUASH



Balsamic-Glazed Squash image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Number Of Ingredients 0

Steps:

  • Toss 1 large acorn squash (cut into wedges) in a baking dish with 3 tablespoons each melted butter and balsamic vinegar, 2 sliced shallots, 6 chopped sage leaves, 1 tablespoon honey, a pinch of ground coriander, and salt and pepper. Add 1/2 cup water and roast at 450 degrees F, 20 minutes; flip, sprinkle with 1/4 cup hazelnuts and roast 20 more minutes.

Related Topics