Recipe in: Sides (Fall Vegetables)

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 Chicken Breasts with Onions, Bay and Thyme

O'Brian Potatoes

Butternut Squash, Roasted, White Balsamic Glaze

Menu for this Week

Roasted Butternut Squash with White Balsamic Vinegar

Total time: 30 minutes
    The white Balsamic vinegar emphasizes the sweetness of the squash and along with the rosemary, gives a lovely depth of flavor.

Roasted Butternut Squash with White Balsamic Vinegar Ingredients:


Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.

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