|Roasted Butternut Squash with Rosemary and Balsamic Vinegar is one of my favorites!|
Some things are just so good you'll want to cook them over and over. That's how I've felt about this recipe ever since I first made it in November, when I suggested it as a good Thanksgiving dinner alternative to candied sweet potatoes. Not to mention that it has balsamic vinegar, which is good on so many things! If you like butternut squash at all, give this a try. I promise it will become one of your favorites too.
The only thing at all difficult about this recipe is peeling the squash. Occasionally my Costco sells pre-peeled butternut squash cubes, and I always buy some when they have it. When I'm peeling my own, I cut the squash in fourths lengthwise, scrape out the seeds, and peel it with a very sharp vegetable peeler, which I find much easier than peeling with a knife.
Roasted Butternut Squash with Rosemary and Balsamic Vinegar
(4-6 servings, adapted from a recipe by Lynn Rosetto Casper found on Foodieview.)
2 lbs. butternut squash cubes (about 6 cups)
2 T extra virgin olive oil
1 T + 1 tsp. best quality balsamic vinegar (I love Fini brand)
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. Toss squash cubes with olive oil, 1 T balsamic vinegar, and rosemary. Put on cookie sheet or dish large enough to hold it in a single layer. Roast until squash is very soft and starting to get slightly carmelized, about 40 minutes.
Remove from oven, put squash in bowl, and toss with additional 1 tsp. balsamic vinegar, sea salt, and pepper. You can mash slightly, I kept mine rather chunky. Serve hot. This is also excellent made ahead and reheated. For a meal 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 Suggestions:
This would be phase two or three for the South Beach Diet. I actually avoided Butternut Squash for a long time after I started eating the lower-glycemic way, and I was so happy when I saw Butternut Squash Puree in The South Beach Diet Parties and Holidays Cookbook. In my family we traditionally ate roasted butternut squash with lots of butter, so using olive oil makes this a much healthier option. This would be a great side dish for something like Milk Braised Pork Chops or Chicken with Kalamata Olives.