Sunday, November 17, 2013

Roasted Butternut Squash with Balsamic Vinegar Honey Butter #SundaySupper

Lots of recipes call for butternut squash to be peeled before roasting but I have found that the peel is actually quite tender and deliciously edible so I like to leave it on.  It adds fiber as well as flavor. 

After the indulgent recipes of Cookie Week, I am delighted to tell you that I’ve got an easy, healthy dish for you.  #SundaySupper is celebrating winter squash so I made one of our family favorites.  I’ve been roasting pumpkin and butternut squash for several years now, sometimes just drizzled with olive oil and a pinch of sea salt, and sometimes fancied up with spices (Cumin and/or cinnamon work beautifully!) or sprinkled with minced garlic with a pat of butter in the hole.  No matter the additions, it is always delicious.  And nutritious.  I hope you give it a try!

Ingredients to serve four
2 tablespoons butter
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon honey
2 small butternut squash (About 15 1/2oz or 440g each)
Sprinkle of sea salt flakes
Green onion tops for garnish, if desired

Method
Preheat your oven to 400°F or 200°C.

In a microwave-safe bowl, combine the vinegar, olive oil and honey with your two tablespoons of butter.  Melt your butter with a quick couple of zaps of perhaps 10 seconds each in the microwave and stir well to combine.


Cut the stem off of your butternut squash and then cut the squash in half and scoop out the seeds.


Put your four halves in a baking pan and drizzle the vinegar honey butter mixture all over the squash.  Divide the remaining mixture between the wells in the squash.



Roast in the preheated oven until a fork goes in the thickest part quite easily.  This should take between 45 and 60 minutes.

Remove from the oven and sprinkle each butternut squash half with sea salt flakes.  Garnish with green onion tops, if desired.


Enjoy!

Sunday Supper Movement


Our #SundaySupper host this week is the lovely and talented Heather from girlichef, and we have 41 amazing winter squash recipes for you today:


Breakfasts and Breads

Appetizers, Starters, and Condiments

Soups, Sandwiches, and Salads

Main Dishes

Side Dishes

Desserts


Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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34 comments:

  1. I eat butternut squash all the time, so this is going straight to my to-do recipes Stacy! I eat it skin and all!

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  2. Oh I will give this a try. And I'm thinking of all the possibilities with the leftovers because of the flavors from the spices, vinegar, and butter. Yum!

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  3. That first picture has me wanting to make this! I love it! Looks amazing!!!!!!

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  4. Gorgeous pictures. Love all the flavors.

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  5. Stacy,
    this is one of my favorite ways to eat butternut squash. . I could eat this all day. . your balsamic honey butter sounds fabulous! Gorgeous and delicious!

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  6. Great, yum idea! Off to the kitchen right now!
    Thanks for the easy but tremendously interesting recipe :)
    http://www.myselfnusrat.wordpress.com

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  7. I am right there with you, Stacy - that's actually one of the reasons that I love Butternut squash...the chewiness of the skin once it's been roasted! I really need to give these a try, the Balsamic sounds like it would be the perfect complement to the squash along with the honey. Simple perfection.

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  8. Love the swimming pool of sauce to dive into!

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  9. I haven't had a butternut squash forever!! I love dunking and dipping and eating squash like this!!

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  10. Your Houston culinary-challenged friend is going to try this one. Sounds yummy!

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  11. Wow, this would be a hit here using acorn squash

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  12. Such a gorgeous presentation! And I bet it tastes as magnificent as it looks!

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  13. Me too, Paula! When my daughter was home this summer, I'll bet we had butternut squash at least once a week, sometimes twice.

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  14. It is great chopped up in salad, Renee. But our favorite thing to do with roasted butternut, aside from eating it just as is, is to toss it with hot pasta. Yum!

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  15. It's so simple but quite delicious, Jennifer. Thank you.

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  16. I could eat it every day too, Alice. Thanks!

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  17. It is so easy that I hesitated to write it as a recipe, but it is one of my favorite things to make and eat.

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  18. Me too, Dorothy. You can either cut bites off and dip or fluff up around it with a fork and spread the pool around. I like it either way.

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  19. We eat it ALL THE TIME, Tara. You need to try it again soon.

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  20. You can do it, Debbie! So simple but delicious!

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  21. I haven't tried it with acorn squash but I don't see why not, Sarah. Should be delicious!

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  22. I had no idea you could eat butternut squash skin. Great to know! Love the addition of balsamic - it's one of my favorite ingredients.

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  23. Ooh these look so so delicious!Love how easy they are to make too.I'm always looking for different ways to cook Squash and this seems like a great recipe :) Thanks Stacy!

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  24. These look amazing! That vinegar honey butter sounds like the perfect dipping sauce for the squash, too.

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  25. Oh the balsamic vinegar, honey and sprinkle of salt sounds absolutely perfect! So simple and so delicious!!

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  26. Yum! The flavors drizzled on the squash sound like perfection. I always want anything involved with balsamic!

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  27. Love this! I had no idea you could actually eat the skin. I'm going to try your recipe asap. :)

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