This roasted butternut recipe renders a deliciously caramelized and tender result. It is cooked at high temperature and then glazed with a balsamic and maple syrup sauce.
This dish is very easy to make and will dress up any table. It is great for Thanksgiving or Christmas and goes well with turkey, chicken, ham, lamb or fish.
I love making this and enjoying it as a light vegetarian meal. I will serve it with a salad and be completely satisfied.
When you are roasting vegetables make sure not to crowd them on the pan. You do not want them to steam which will happen if you pile them up. Leave room between the veggies so that they caramelize and are perfect. You need to cook them in a very high oven as well.
This is what you are going to need for this exquisite roasted butternut squash:
½ a medium butternut squash – peeled
Salt and pepper
1 TBS fresh thyme leaves
1 TBS unsalted butter
1 TBS maple syrup
1 TBS Balsamic vinegar
Heat the oven to 400 degrees F (200 C).
Place the squash in a roasting pan and rub both sides with olive oil. Season both sides with salt and pepper. Sprinkle the thyme over the top of the squash. Place the pan in the oven for 40 minutes.
While the squash is cooking, melt the butter with the maple syrup and Balsamic vinegar. Mix well and simmer for a few minutes until the sauce thickens.
Remove the pan from the oven and baste the squash with the reduced sauce. Use half for each side and return pan to oven. Roast for another 10 minutes. Remove from oven and serve.
CALORIES 127.62; FAT 3.06 grs (sat 1.86; mono 0.76; poly 0.18); PROTEIN 1.87 grs ; FIBER 6.56 grs; CARBS 26.20 grs; CHOLESTEROL 7.63 mg; IRON 1.25 mg; SODIUM 511.23 mg; CALCIUM 90.37 mg