Sunday, November 28, 2010

Recipe for Roasted Butternut Squash with Rosemary and Balsamic Vinegar

(Updated and added to Recipe Favorites November 2010.) Butternut squash is something I learned to love from my grandmother Denny, who'd roast big pieces of it on a cookie sheet and then mash it with lots of butter, salt, and pepper. Of course that tasted great, but when I make this roasted butternut squash tossed with olive oil, balsamic vinegar, and just a touch of rosemary, I don't miss the butter at all. I first tried this recipe back in 2006, and I've made it many times since so I decided it was time to finally update this post with better photos. This recipe is about as easy as they come, especially if you use those pre-cut squash cubes that start to show up at this time of year. If you're cutting your own squash (which is the way I like to do it) you might want to read How to Peel and Cut Up a Butternut Squash before you start.


I like to mix the olive oil, 1 T balsamic vinegar, and chopped rosemary to be sure it gets evenly distributed on the squash pieces.

Toss the squash cubes with the mixture, turning it over several times so the squash pieces are well coated.

Spread squash out in a single layer on the baking sheet and roast at 400F/200C for about 20 minutes.

Then turn the squash pieces over and roast about 20 minutes more, or until squash is soft and starting to get caramelized. When it's done, toss squash with 1 tsp. more of your best balsamic vinegar, season with salt and fresh ground black pepper and serve hot.

Roasted Butternut Squash with Rosemary and Balsamic Vinegar
(4-6 servings, adapted from Roasted Butternut Squash with Balsamic Vinegar by Lynne Rosetto Casper.)

2 lbs. butternut squash cubes (about 6 cups)
2 T extra virgin olive oil
1 T + 1 tsp. best quality balsamic vinegar
1 tsp. very finely chopped fresh or frozen rosemary, or slightly less dried rosemary (be sure it's especially finely chopped if you use dried rosemary)
sea salt to taste
fresh ground black pepper to taste

Preheat oven to 400 F/200C. Mix together the olive oil, 1 T balsamic vinegar, and rosemary, then toss squash cubes with the mixture.

Arrange the squash on a cookie sheet or dish large enough to hold it in a single layer. Roast 20 minutes, then turn squash and roast about 20 minutes more, or until squash is very soft and starting to get slightly caramelized.

Remove from oven and toss squash with additional 1 tsp. balsamic vinegar, sea salt, and pepper. You can mash slightly if you want, but I keep mine rather chunky. Serve hot.

This is also excellent made ahead and reheated. For a holiday like Thanksgiving where there are lots of demands on the oven, it could be cooked early in the day and kept warm in a crockpot while other things bake.


South Beach Diet Suggestions:
This healthful way to cook butternut squash would make it approved for phase 2 or 3 of the South Beach Diet.

More Tasty Dishes with Rosemary:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Roasted Butternut Squash with Lime and Rosemary from Kalyn's Kitchen
Pan Roasted Chicken with Mushrooms, Onions, and Rosemary from Kalyn's Kitchen
Rosemary Mustard Grilled Chicken or Zucchini from Kalyn's Kitchen
Onion Gratin with Rosemary and Thyme from Kalyn's Kitchen
Rosemary and Garlic Herb Rub from Kalyn's Kitchen
Potato Rosemary Rolls from Two Peas and Their Pod
Sweet Roasted Rosemary Acorn Squash from The Pioneer Woman Cooks
Orange and Rosemary Pork Tenderloin from Chocolate and Zucchini
White Bean Artichoke Dip with Rosemary from Farmgirl Fare
Gluten-Free Rosemary Olive Bread from Use Real Butter
Want even more recipes? I find these recipes from other blogs using Food Blog Search.

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51 comments:

Ruth said...

I love the sound of this. I'm drooling and it's only 8:30 in the morning!

Kalyn said...

Ruth, it was beyond delicious!! I ate it for lunch yesterday and I kept saying to myself, I can't believe this squash tastes so good and not a drop of butter.

wheresmymind said...

I might consider sherry vinegar as well :)

Erin S. said...

Well, whatever challenges you faced taking pics of the squash--you certainly overcame them! The photos are fab!

Becky said...

I agree - the photos are lovely, and I'll most likely be adding this recipe to my Thanksgiving menu this year (after trying it out and enjoying it myself first!)

sher said...

Beautiful pictures!! And the pre-cut squash would be SOOOO helpful. Squash is good for us and it's a shame to ruin it by making it unhealthy. But, this is perfect, good for you and delicious! Thanks for that!

Anonymous said...

How funny, a recipe roasted butternut squash is my entry for the day, too! If I'd have read your journal first, I'd have waited 'til tomorrow to post it. But maybe today should be proclaimed Butternut Squash Day. Of course your photos are way better than mine. I really need to learn how to to take food pictures.

christine said...

This looks delish! And buying already peeled and cubed squash? What a clever idea for a large group of eaters. It takes me forever to peel and cube just one butternut squash. Great idea Kalyn!

Maria said...

I will have to try the balsamic on the squash, I usually just do rosemary and evoo.

Roasted sweet potatoes are also very tasty! One of my favorite dinners!

Kalyn said...

Bill, I think sherry vinegar would be great.

Erin, thanks, it's the camera, not me.

Becky, hope you like it.

Sher, the pre-cut squash is fantastic. I'm already thinking of other ways to use it.

Bythebay, I guess we're channeling each other. Like I said, it's the camera, not me.

Christine, ditto what I said to Sher about the pre-cut squash. I agree, it's very hard to cut up.

Maria, the balsamic adds a tiny bit of sweetness which is great.

aria said...

ohyes! butternut, i can't believe i haven't cookad any yet this year. i think you triggered some kind of deep hidden craving in me w/ those pics. mmmmmmmmm!

gattina said...

I don't usually eat squash (and also pumpkin), but I know their texture and colors are great. I also prepared something with Rosemary, (so does Ilva)... and yours... wow!

Sean Carter said...

Hey wonderful snaps and your recipe sounds totally mouth watering!!! And the pics are great. They look delicious. Cant hardly wait to try it out. Thanks again for sharing it with us. You can also find many more related and useful resources at this
Thanksgiving Blog. Visit it soon and share all the warmth and fun of Thanksgiving.

Kalyn said...

Aria, me too. I love butternut of all the types of winter squash.

Gattina, we're all channeling each other with the rosemary.

Sean, the Thanksgiving Blog does look quite charming.

Sean Carter said...

Hey thanks a lot for checking it. Nice to know you liked it!!!! Thanks again and have a wonderful Thanksgiving!!!

Anonymous said...

Kalyn, the Roasted Butternut Squash
is amazing, I can add onions and chillies and make it spicy.

I read your article on Diwali on Blogher, thanks for the mention.

emily said...

I adore squash with balsamic. This is a great idea for the upcoming holiday, Kalyn - your blog has quickly become one of my favorites for its motivating writing and recipes. Can't wait for more Thanksgiving.

Kalyn said...

Indosungod, I loved reading about all the Diwali traditions for that post. Glad you liked it.

Emily, thanks so much for saying that. I'm so happy you like it.

Tanna said...

Balsamic Vinegar...I consider it a miracle food - it changes everything especially roasted veggies. Really like the sound of the roasted butternut squash with rosemary and balsamic!

Virginie said...

I like very much this recipe. It's easy and looks very tasty. I've got all the ingredients in kitchen and would like to try it this week. i'll tell you about my experience.
You've change the top of the front page ! It's very nice too, and still at your image.

Stephanie said...

Best butternut squash recipe EVER! I have made it several times and every last bite is gone. It was a highlight at our thanksgiving this year! People were even nibbling on it cold afterward so there were no leftovers for the next day. THANK YOU!

Kalyn said...

Stephanie, thanks! One of my own favorites as well.

Cookin' Canuck said...

The new look of your blog is fantastic, Kalyn! This butternut squash recipe is calling my name. Rosemary and balsamic vinegar...nice.

Helen said...

Love the new look! I like that you have a section that lists our previous posts. Your global readers will appreciate the recipe conversion section. Count me in as a reader who has previously tried your roasted butternut squash recipe. It was wonderful! Well worth the challenge to peel the squash.

Kalyn said...

Thanks Dara and Helen.

As for peeling the squash, I tried the squash cubes a few times and I think the freshly peeled squash is much more flavorful! But I realize that peeling squash isn't for everyone.

bellini valli said...

I am a roasted butternut squash fan Kalyn.

Paula {Salad in a Jar} said...

I love that you left out the butter and it still tastes great. Love your new look.

Jeanette said...

I love the new look of your blog, and this recipe sounds wonderful.

Amy said...

I did something similar to this for Thanksgiving. I had a butternut squash and two sweet potatoes. I tossed the cubes in olive oil, rosemary, salt, pepper and garlic powder, then baked.

I took some orange marmalade and melted it and then gently tossed the cubes with the marmalade.

It was good! but next time I'm leaving off the marmalade. I liked it just roasted.

Amy

Kalyn said...

Thanks for the nice feedback, both about this recipe and the new look of the blog.

Amy I like the idea of combining butternut squash and sweet potatoes!

Farmgirl Susan said...

The new design looks GREAT, Kalyn. This squash looks great, too - and I've been meaning to try your recipe since your first posted it! No excuse now, as I have several butternuts in the pantry (I knew I was saving them for something) and some beautiful rosemary in the greenhouse.

Congratulations on the new look, and on all your well deserved success with Kalyn's Kitchen. I can't believe we've been blogging for over five years! xoxo

Kalyn said...

Thanks Susan. I agree, that five years sure do go by quickly didn't it?

Dawn said...

I just made a roasted kabocha and sweet potato mixture that came out so well. I used lemon rather than the vinegar. I will have to try the balsamic next time cause I love it!

Kalyn said...

Dawn, that sounds good!

Maria said...

I love your new site design. Love it! Great recipe too:)

Kalyn said...

Thanks Maria. I am so happy with it.

ann said...

This really looks healthy as well as delicious! Can't wait to make it.

Kristen said...

This looks like such a good side dish, Kalyn! Love it!

Sean Aikman said...

This does look delicious, never thought I would live to say I would try squash or anything related. Thanks for a great post!

Angela P. said...

this is a beautiful dish! i just wanted to let you know that i posted an entry about this dish on my blog and gave you all the credit, of course :)

Kalyn said...

Angela thanks, glad you liked it.

Lady Amalthea said...

I think this flavorings would be wonderful on Roasted Tofu as well! (I've been on a tofu kick lately.)

Kalyn said...

I agree, it sounds great on tofu!

healthymamainfo.com said...

What a simple and delicious dish! I tried it yesterday: served it with quinoa and a green salad. My family loved it.

Kalyn said...

So glad you liked it!

Carol@easytobeglutenfree said...

I made this for dinner last night. Really good! I have made roasted butternut squash many times and loved it - now I have another delicious way to enjoy it. I pinned this on pinterest to pass it on.

Kalyn said...

Carol, so glad you enjoyed it, and thanks for the pin!

Desiree said...

I made this for dinner tonight and it was great! I added a bit pressed fresh garlic after it was cooked as well.

Kalyn said...

Desiree, so glad you liked it. And I am always up for adding garlic.

BT phone home said...

Made this last night for friends in Port Alfred. It was an absolute hit, thanks so much for posting the recipe (and for it appearing so high up the google pics ranks!)

we didn't have fresh rosemary to hand so i used dried rosemary&olive. We did have fresh oregano so i put some of that in. Seemed to work v. well but next time will combine with fresh rosemary. Suspect another good alternative if no balsamic vinegar to hand would be maple syrup, if feeling v. decadent!

Kalyn Denny said...

So glad everyone liked it!

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