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