Oven Roasted Butternut Squash with Marsala
Elevate your side dish game with this Oven Roasted Butternut Squash with Marsala, a perfect blend of tender, caramelized squash and rich, aromatic flavors. This easy yet elegant recipe features sweet butternut squash cubes roasted to perfection with a luxurious Marsala glaze made from butter, brown sugar, and warm spices like cinnamon and nutmeg. The addition of Marsala wine adds a subtle, nutty depth that sets this dish apart, while a sprinkle of fresh parsley delivers a vibrant, herby finish. With just 15 minutes of prep and a total cook time of 40 minutes, this versatile dish is ideal for everything from weeknight dinners to holiday feasts. Whether served alongside roasted meats or as part of a vegetarian spread, this recipe will delight your taste buds and impress your guests. Keywords: roasted butternut squash, Marsala glaze, fall side dish, holiday recipe, caramelized squash.
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 tablespoons Marsala wine
- 1 tablespoon brown sugar
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel the butternut squash, then cut it in half lengthwise and remove the seeds. Chop the squash into 1-inch cubes and place them in a large mixing bowl.
Drizzle the olive oil over the squash cubes and give them a toss until well-coated. Spread the squash evenly on the prepared baking sheet, ensuring the pieces don’t overlap.
In a small saucepan, melt the butter over low heat. Once melted, stir in the Marsala wine, brown sugar, cinnamon, nutmeg, salt, and black pepper. Let the mixture gently heat for about 1-2 minutes until the sugar dissolves, stirring occasionally.
Drizzle the Marsala mixture evenly over the squash on the baking sheet.
Roast the squash in the preheated oven for 35-40 minutes, or until it is tender and slightly caramelized at the edges. Stir the squash halfway through cooking to ensure even browning.
Remove the baking sheet from the oven and let the squash cool slightly for 3-5 minutes.
Transfer the squash to a serving platter and sprinkle with freshly chopped parsley before serving.
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 112.8 g | 41% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 32.1 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2725 mg | 58% | |
*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.
