Roasted Squash With Balsamic Vinegar Recipes

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BALSAMIC GLAZED BUTTERNUT SQUASH



Balsamic Glazed Butternut Squash image

Provided by Sandra Lee

Categories     side-dish

Time 38m

Yield 6 servings

Number Of Ingredients 5

1 (20-ounce) package peeled cubed butternut squash
2 tablespoons honey
1/4 cup balsamic vinegar
1 tablespoon lemon pepper seasoning
3 tablespoons olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl combine all ingredients and mix to coat the squash.
  • Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown about 30 to 35 minutes making sure to flip the squash after 15 minutes.

BALSAMIC ACORN SQUASH



Balsamic Acorn Squash image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Halve, seed and thinly slice 1 large acorn squash; toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Divide between 2 baking sheets and roast at 425 degrees F until browned and tender, about 20 minutes. Drizzle with aged balsamic vinegar and top with chopped toasted almonds and grated ricotta salata.

ROASTED SQUASH WITH BALSAMIC VINEGAR



Roasted Squash With Balsamic Vinegar image

This is an Italian way of roasting squash. Delicious with grilled lamb chops, roast chicken and pork.

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.

ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR



Roasted Butternut Squash with Balsamic Vinegar image

Provided by Lynne Rossetto Kasper

Categories     Vegetable     Side     Roast     Vegetarian     Dinner     Lunch     Squash     Butternut Squash     Fall     Healthy     Vegan     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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 VEGETABLES WITH BALSAMIC VINEGAR



Roasted Vegetables With Balsamic Vinegar image

Easy way to fix fresh green beans and yellow summer squash with balsamic vinegar. The recipe comes from Better Homes and Gardens.

Provided by Barb G.

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 ounces fresh green beans, ends trimmed
1 small onion, cut into thin wedges
1 garlic clove, minced
1 tablespoon olive oil
1 dash salt
1 dash pepper
2 medium summer squash, halved lengthwise and sliced 1/4 inch thick
1/3 cup balsamic vinegar

Steps:

  • In a shallow roasting pan combine beans, onion, and garlic.
  • Drizzle with olive oil;s prinkle with salt and pepper.
  • Toss mixture until beans are evenly coated.
  • Spread in a single layer.
  • Roast in a 450° oven for 8 minutes.
  • Stir in squash and roast 6 to 8 minutes more or until vegetables are tender and slightly browned.
  • Meanwhile, in a small saucepan bring the balsamic vinegar to boiling over medium-high heat; reduce heat.
  • Boil gently about 5 minutes or until vinegar is reduced reduced by half (vinegar will thicken slightly).
  • Drizzle the vinegar over roasted vegetables; toss until veggies are evenly coated.
  • Enjoy.

Nutrition Facts : Calories 90, Fat 3.7, SaturatedFat 0.6, Sodium 49.9, Carbohydrate 12.8, Fiber 2.9, Sugar 7.9, Protein 2.6

ROASTED BUTTERCUP SQUASH GLAZED WITH BALSAMIC AGAVE NECTAR



Roasted Buttercup Squash Glazed With Balsamic Agave Nectar image

Not only healthy but delicious and a great accompaniment for a main meal or for your holiday table. I also love eating this on it's own as a light lunch in which case I sometimes omit the butter (good without it too).

Provided by ForeverMama

Categories     Vegetable

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 6

1 buttercup squash (butternut will also work)
4 tablespoons agave nectar
3 tablespoons good quality balsamic vinegar
2 -4 tablespoons butter (melted)
fresh ground black pepper, to taste
sea salt, to taste

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Grease a roasting pan or cookie sheet (with rims) with oil spray or olive oil.
  • Cut top and bottom end from butternut squash. Place flat end (that you've cut) of squash on cutting board and cut in half top to bottom.
  • With a spoon, scrape seeds out as well as webby silk, making sure that inside of squash is clean and void of all seeds and silk. Cut the squash in half-moon slices about 1" wide, keeping cut slices to the same thickness.
  • Place squash on roasting pan on their sides (pulp side down). Spacing slices evenly.
  • Mix together Agave nectar, balsamic vinegar and melted butter. Brush buttercup slices evenly. Note that only about half or less of the amount will be used. Reserve remaining balsamic/agave nectar.
  • Roast squash for approximately 15 minutes. Turn slices over to opposite side. Brush with remaining balsamic agave nectar. Roast 15 - 20 minutes more or until squash pierces easily with fork and is cooked through.
  • Season with ground black pepper and sea salt to taste. Serve while hot.

Nutrition Facts : Calories 61.5, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 53.5, Carbohydrate 2, Sugar 1.8, Protein 0.1

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