Caramelized Onion Butternut Roast with Chestnuts
Indulge in the cozy, autumn-inspired flavors of this Caramelized Onion Butternut Roast with Chestnuts—a show-stopping vegetarian side dish or entrée perfect for the holiday table. This recipe combines tender, caramelized onions with roasted butternut squash and the earthy sweetness of chestnuts, all brought together with a touch of balsamic vinegar and fresh thyme. The slow-cooked onions add a rich depth of flavor, while the creamy chestnuts lend a nutty elegance to every bite. Topped with freshly chopped parsley for a burst of freshness, this dish is easy to prepare yet irresistibly gourmet. Ideal for serving warm and packed with seasonal charm, it’s a must-try for fans of wholesome, comforting recipes.
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Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 2 large yellow onions
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves
- 2 garlic cloves
- 1 cup whole cooked chestnuts
- 2 teaspoons balsamic vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (for garnish)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and cube the butternut squash into 1-inch pieces. Place the cubed squash on the baking sheet, drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the butternut squash in the preheated oven for 25-30 minutes, flipping halfway through, until tender and slightly caramelized at the edges. Remove and set aside.
While the squash is roasting, peel and thinly slice the onions. Mince the garlic cloves.
In a large skillet over medium heat, heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter. Once melted, add the sliced onions and a pinch of salt.
Cook the onions, stirring occasionally, for 20-25 minutes until they are golden brown and caramelized. If the pan gets too dry, add a splash of water to prevent burning.
Add the minced garlic, fresh thyme leaves, and chestnuts to the skillet. Cook for an additional 2-3 minutes, stirring frequently to incorporate the flavors.
Drizzle the balsamic vinegar over the onion mixture and stir well. Remove the skillet from heat.
Gently fold the roasted butternut squash into the caramelized onion and chestnut mixture. Taste and adjust seasoning with additional salt and pepper if needed.
Transfer the mixture to a serving platter. Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 151.4 g | 55% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 37.9 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3646 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
