Roasted Squash with Balsamic Vinegar
Elevate your side dish game with this irresistible Roasted Squash with Balsamic Vinegar recipe! Perfectly caramelized butternut squash cubes are seasoned with a fragrant blend of garlic powder, thyme, salt, and pepper, then roasted to golden perfection. A luscious drizzle of balsamic vinegar and maple syrup adds a tangy-sweet glaze that takes this dish to the next level. With just 15 minutes of prep and a total cook time of 35 minutes, this easy-to-make recipe is ideal for weeknight dinners or holiday gatherings. Garnish with a sprinkle of fresh parsley for a burst of color and flavor. This crowd-pleasing dish is as stunning as it is delicious, making it a must-try for any squash lover! Tags: roasted squash recipe, balsamic glaze, easy side dishes, butternut squash recipes, healthy vegetable recipes.
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- 1 teaspoon garlic powder
- 0.5 teaspoon dried thyme
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easier cleanup.
Peel the butternut squash with a vegetable peeler, then cut it in half lengthwise and scoop out the seeds with a spoon. Chop the squash into 1-inch cubes.
Place the squash cubes in a large mixing bowl. Drizzle with olive oil, then add the garlic powder, dried thyme, salt, and black pepper. Toss the cubes to coat them evenly with the seasoning.
Spread the seasoned squash cubes in a single layer on the prepared baking sheet, ensuring they are not overcrowded to promote even roasting.
Roast the squash in the preheated oven for 25-30 minutes, flipping the cubes halfway through, until they are tender and slightly caramelized around the edges.
In a small bowl, whisk together the balsamic vinegar and maple syrup. Drizzle this mixture over the roasted squash while it's still warm and toss gently to coat.
Return the squash to the oven for an additional 5 minutes to allow the balsamic glaze to slightly thicken and cling to the squash.
Remove the squash from the oven and transfer it to a serving dish. Garnish with freshly chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 24.8 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2662 mg | 57% | |
*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.
