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.