Love, love, love this recipe for a simple roasted butternut squash that makes a perfect side dish to any main course. Poultry comes to mind, but any type of meat will probably work. If serving with fish, make sure to choose a hearty variant, such as salmon. And if you’ve still got some cranberries in the freezer from Thanksgiving, cook up a quick batch of cranberry sauce to round the meal out. We’ll admit, this isn’t exactly spring-time fare, but the weather hasn’t been exactly spring-like, so the recipe turned out the ideal choice for a snowy, winter evening.
The chestnuts add a certain meatiness to the dish, but we’re not sure it would suffice on its own for a vegetarian main. If going that route, we suggest pairing it with a green salad, and serving the roasted squash with a dipping sauce of sour cream, mayonnaise and/or yogurt seasoned with salt, white pepper, a squeeze of lime juice and fresh herbs if you have them on hand.
Balsamic Glazed Roasted Butternut Squash
- 1 large butternut squash, peeled and sliced
- 2 TB olive oil
- Salt and pepper to taste
- 2 TB balsamic vinegar
- 2 TB honey
- 1 5.2-oz. package roasted and peeled chestnuts
Preheat oven to 425°F. Mix oil, salt and pepper over the butternut squash. Roast for 20 minutes.
Combine balsamic vinegar and honey. Roughly chop chestnuts.
After 20 minutes, remove butternut squash from oven and brush with balsamic glaze. Add the chestnuts. Roast for another 5-10 minutes, or until squash is tender.