The tart sweetness of balsamic vinegar enhances the flavor of butternut and other winter squashes. This dish is good served hot with pork chops or sausages or at room temperature as an antipasto.

Baked Balsamic Butternut Squash is a delicious and nutritious side dish that showcases the natural sweetness of butternut squash, enhanced by the tangy notes of balsamic vinegar. This recipe combines the rich, earthy flavors of the squash with the caramelized glaze created by roasting and drizzling with balsamic vinegar.

Baked Balsamic Butternut Squash is not only delicious but also packed with nutrients. Butternut squash is a rich source of vitamins, minerals, and fiber, making it a healthy choice for your dinner table.

Whether you’re looking for a comforting side dish for a holiday gathering or a tasty vegetable accompaniment for a weeknight dinner, Baked Balsamic Butternut Squash is sure to impress. Its vibrant flavors and beautiful presentation will make it a standout dish on any occasion.

Serves 8

INGREDIENTS

• 2 pounds butternut or acorn squash, halved lengthwise, seeded, peeled, and cut into ¼-inch-thick slices
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 3 tablespoons balsamic vinegar

INSTRUCTIONS

1. Preheat the oven to 400°F. Oil a 13-×-9-×-2-inch baking dish.
2. Toss the squash slices with the olive oil, and season with salt and pepper to taste.
3. Arrange the squash slices in the prepared baking dish, overlapping them slightly.
4. Cover the baking dish with foil and bake in the preheated oven for 40 minutes, or until the squash is tender and easily pierced with a fork.
5. Remove the foil and drizzle the balsamic vinegar over the squash slices.
6. Toss the squash gently to evenly coat it with the vinegar.
7. Continue baking for an additional 10 minutes, or until the squash is glazed and the vinegar has evaporated.
8. Remove from the oven and serve the roasted squash hot or at room temperature.

Roasted Butternut or Acorn Squash with Balsamic Vinegar is a simple yet elegant dish that brings out the natural sweetness of the squash. The combination of roasting and balsamic vinegar creates a caramelized glaze that adds depth and complexity to the flavor profile. This versatile side dish pairs well with a variety of main courses and is perfect for both casual and formal occasions. Enjoy the tender, flavorful slices of roasted squash as a delightful addition to your meal.

NOTES:

• For added flavor, you can sprinkle some fresh herbs, such as thyme or rosemary, over the squash before baking.
• If you prefer a sweeter flavor, you can drizzle a little honey or maple syrup over the squash along with the balsamic vinegar.
• Feel free to adjust the amount of balsamic vinegar to your taste. If you prefer a stronger tangy flavor, you can add more vinegar.
• This recipe works well with other types of winter squash too, such as acorn squash or kabocha squash. Feel free to experiment and use your favorite variety.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or enjoy cold as a tasty addition to salads or sandwiches.
• This dish is also great for meal prep. You can roast the squash ahead of time and store it in the refrigerator. When ready to serve, simply reheat in the oven and drizzle with balsamic vinegar.
• Consider adding some toasted nuts, such as pecans or walnuts, for added crunch and flavor. Sprinkle them over the squash during the last few minutes of baking.
• Serve this dish alongside roasted meats, grilled poultry, or as a vegetarian option paired with a grain dish or salad. It’s a versatile side that complements a variety of main courses.