Best Roasted Squash With Balsamic Sauce And Apples Recipes

Roasted Squash With Balsamic Sauce and Apples image

Provided by Jennifer Iserloh

Yield Makes 8 servings

Number Of Ingredients 7

2 large butternut squash (about 4 pounds), halved, and seeds and membranes removed
1 piece ginger (about 1 inch), peeled and finely chopped
1 cup balsamic vinegar
2 tablespoons brown sugar
Vegetable oil cooking spray
2 Gala or Golden Delicious apples, cored and thinly sliced
¼ cup dried cherries, chopped

Steps:

Heat oven to 400°F. Slice a small piece off the skin side of each squash half, so halves sit flat. Microwave on high in a covered bowl until flesh begins to soften, 2 minutes. Gently simmer ginger, vinegar and sugar in a small saucepan over medium-low heat until liquid decreases by 1/3, 8 to 10 minutes. Remove from heat and set aside. Line 2 large baking sheets with foil and coat with cooking spray. Place squash halves skin side down on baking sheets. Arrange apple slices in cavity of each half. Bake until apples soften, 25 minutes. Remove squash from oven, drizzle with balsamic sauce, return to oven and bake until apples brown, 5 to 6 minutes. Cut each squash half into quarters and transfer to a serving platter with any extra juices. Sprinkle with cherries and serve immediately.

Roasted Butternut Squash with Balsamic Vinegar image

Provided by Lynne Rossetto Kasper

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.

Roasted Squash With Balsamic Vinegar image

Provided by TishT

Categories Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 1/2-2 lbs butternut squash or 1 1/2-2 lbs acorn squash
extra virgin olive oil
salt & freshly ground black pepper
3 -4 tablespoons of good balsamic vinegar

Steps:

Preheat oven to 400º. Line a cookie sheet with foil.
Cut the squash lengthwise in half.
Seed and cut it into 4" squares with skin on. 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 coarse salt and freshly ground pepper.
Bake 45 minutes or until easily pierced with a knife and lightly browned.
Serve hot or at room temperature, sprinkled with balsamic vinegar.