Balsamic Infused Butternut Squash

Butternut Squash

You’ll Never Eat Butternut Squash Any Other Way

Using balsamic vinegar is the most enriching way to caramelize vegetables. Traditional balsamic vinegar is produced from the juice of just-harvested white grapes that are boiled down to approximately 30% of the original volume to create a juice concentrate. Then, the concentrate is fermented with a slow aging process to enhance the flavors.  As you might have noticed, I’m a fan of roasting food. No, you? Yes, I can’t help it… food roasted is just too delicious! When I first started cooking, I made this recipe as a way to get some sweetness without over indulging in a dessert after. You know, eliminate that “after you eat sweet-tooth craving.”

The contrast of cinnamon, salt, and balsamic with the starchiness of the squash is filling and nutritious. Butternut squash, known as a pumpkin like squash, is a great source of  vitamin A, potassium, vitamin C and carbohydrates (yay energy!). The red walnuts give the squash a nutty, but festive look. It’s all about the little things, isn’t it? 

Butternut Squash

Today, this recipe continues to be one of favorites. Each time, I alter it slightly by adding different spices, herbs and nuts to resemble the main dish. You can enjoy this recipe as a side for dinner, or even mixed with your morning eggs. Which, I know I’m guilty of both!

Simply Enjoy!

Balsamic Infused Butternut Squash
Serves 6
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 2-4 lb butternut squash, chopped into cubes
  2. 1/4 cup + 2 tablespoons balsamic vinegar, divided
  3. 1 tablespoon cinnamon
  4. 3 tablespoons coconut oil, melted
  5. 1 1/2 teaspoons salt
  6. 1/4 teaspoon ground pepper
  7. 1 bunch of sage
  8. 1/4 cup red walnuts (or regular is fine too), chopped
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut squash where it begins to round, separating the long section from the bolus end.
  3. Chop squash into even cubes, and spread onto a cookie sheet.
  4. Pour balsamic vinegar over the squash cubes.Then add cinnamon, salt, pepper, and coconut oil on top.
  5. Mix the squash around the cookie sheet until all ingredients are well combined.
  6. Place in oven and cook for 20 minutes. Mixing and rotating pan half way through.
  7. Then, pour remaining tablespoons of balsamic over the squash, and add walnuts to the mixture. Cook for an additional 10 minutes.
  8. Lastly, take out the squash and sprinkle with fresh sage.
Notes
  1. What are red walnuts?
  2. They are a seasonal walnut, the product of grafting Persian red walnut trees onto the more common English walnut trees.
Jamie Danno http://www.jamiedanno.com/
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