BALSAMIC ROASTED BUTTERNUT SQUASH

BALSAMIC ROASTED BUTTERNUT SQUASH image

Yield 4 servings

Number Of Ingredients 9

1 medium sized butternut squash, peeled and diced
1 medium yellow zucchini, peeled and diced (optional - feel free to use whatever extra vegetables you have laying around; carrots or potatoes would also work well)
1-2 tablespoons extra-virgin olive oil
1/4 teaspoon ground sage
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large sweet onion, thinly sliced
1 tablespoon extra-virgin olive oil
1-2 tablespoons balsamic vinegar

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,