Balsamic Glazed Roasted Butternut Squash

From IJN Passover Foods, via Kayco Kedem


  • 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


  1. Preheat oven to 425°F.  Mix oil, salt and pepper over the butternut squash. Roast for 20 minutes.
  2. Combine balsamic vinegar and honey. Roughly chop chestnuts.
  3. 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.