Roasted Butternut Squash with Balsamic Vinegar

Roasted Butternut Squash with Balsamic Vinegar
Roasted Butternut Squash with Balsamic Vinegar
If you've never thought of roasted squash as a side dish, try this recipe. Just rub pieces of butternut squash with olive oil, salt and pepper and bake until their flesh is tender and roasted to tawny gold. Serve the squash the way it's eaten in country houses in the part of the Emilia-Romagna region where nearly every family makes its own balsamic vinegar. Small bottles of balsamico are set out on the table, and everyone seasons their squash to taste with the vinegar. Try the squash with grilled lamb chops, roast chicken, pork and simple sautéed fish dishes.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 6 to 8
Italian Vegetable Side Roast Vegetarian Dinner Lunch Northern Italian 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
  • salt and freshly ground black pepper
  • extra-virgin olive oil
  • 1 1/2 to 2 pounds butternut squash
  • 1 tablespoon artisan balsamic vinegar (aceto balsamico tradizionale di modena or reggio-emilio) or 3 to 4 high-quality commercial balsamic vinegar
  • Carbohydrate 12 g(4%)
  • Fat 1 g(2%)
  • Fiber 2 g(8%)
  • Protein 1 g(2%)
  • Saturated Fat 0 g(1%)
  • Sodium 239 mg(10%)
  • Calories 59

Preparation 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. Italian Country Table by Lynne Rossetto Kasper Simon & Schuster

Preparation 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. Italian Country Table by Lynne Rossetto Kasper Simon & Schuster

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