Best Balsamic Roasted Butternut Squash Recipes

BALSAMIC ROASTED SWEET POTATOES AND BUTTERNUT SQUASH

Steps:

• Heat oven to 400 degrees. In a large bowl, toss together the potatoes, squash, olive oil, balsamic vinegar, butter, rosemary, salt, and pepper.
• Arrange the vegetables in a single layer in two 9-by-13-inch baking pans. Transfer pans to oven, and roast vegetables until golden and tender, 45 to 50 minutes, rotating the pans between the shelves halfway through roasting.
• Remove the pans from oven, and allow vegetables to cool slightly. Toss the vegetables with the arugula. Drizzle with additional olive oil and balsamic vinegar, and serve immediately.

ROASTED BUTTERNUT SQUASH WITH 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 ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH AND CHICKEN THIGHS

Steps:

• Preheat oven to 450°F. Combine the Brussels sprouts, squash, shallots, lemon and garlic on baking sheet and dress with Balsamic, and about 3 to 4 tablespoons olive oil, salt, pepper and nutmeg. Arrange sprout with their cut sides down. Toss chicken thighs with remaining 2 tablespoons olive oil, salt, pepper, fennel seeds, chili flakes, granulated onion and garlic, sage, paprika or smoked paprika and coat evenly. Arrange chicken on top of the Brussels sprouts and bake about 30 minutes.

ROASTED ONION, BUTTERNUT SQUASH, & FIG SALAD WITH MAPLE-MUSTARD BALSAMIC DRESSING RECIPE - (4.3/5)

Steps:

• SALAD Preheat oven to 400°F. Toss squash and onion with olive oil or avocado oil, salt, and pepper. Roast for 35 minutes. Meanwhile, prepare remaining components. DRESSING Whisk together all ingredients in a small bowl or shake together in a glass jar. Set aside until ready to use. ASSEMBLY In a large bowl, toss the greens with ¾ of the dressing. Divide evenly between 4 bowls or present this in one large salad bowl. Top with roasted squash, onions, walnuts, goat cheese, and figs. Drizzle each bowl with remaining dressing. Serve immediately.

ROASTED BRUSSELS SPROUTS & BUTTERNUT SQUASH WITH BALSAMIC VINEGAR

Steps:

• 1.Preheat oven to 450° F. 2.Toss the Brussels sprouts, Butternut squash, and shallots with a little oil (I usually just toss them with my hands and the heat warms up the oil). 3.Drizzle with Balsamic vinegar and bake for 40-45 minutes. 4.Toss with salt and pepper to taste.

BALSAMIC ROASTED BUTTERNUT SQUASH

Steps:

• 1. Preheat your oven to 400 degrees F. Peel your squash, then remove its seeds with a spoon and dice into bite-sized pieces. Place the squash on a lined baking tray, and toss with your other diced vegetables, olive oil, ground sage, salt, and pepper. Roast for 20-30 minutes, until fork tender. Taste and adjust seasonings as needed. 2. While your squash roasts, caramelize your onions. Start by heating a tablespoon of olive oil in a medium to large sized pot over medium heat. Add in your sliced onions, and stir until softened, about 5 minutes. Add in 1 tablespoon of balsamic vinegar, stir, and allow to cook for another 5-10 minutes. After this time, check your onions and, if you really like balsamic vinegar, like I do, you can add another tablespoon or so, if you like. Continue to stir occasionally for another 10 minutes or so, until the onions are nicely caramelized and the balsamic vinegar has reduced. 3. When your butternut squash is ready, toss it with the balsamic glazed onions. Taste,