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!
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
- Maple
Butternut Squash Donuts from Mess Makes Food
- Pumpkin
Sweet Rolls from Basic N Delicious
- Vegan
Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc
Appetizers, Starters, and Condiments
- Butternut
Squash and Couscous Patties-Indian Inspired from Soni’s Food
- Pumpkin
Hummus with Spiced Lamb from girlichef
- Quick
Pumpkin Butter from Shockingly Delicious
Soups, Sandwiches, and Salads
- Black
Bean and Butternut Squash Chili from Supper for a Steal
- Black
Bean Pumpkin Soup from What Smells So Good?
- Butternut
Squash and Bacon Grilled Cheese from Ruffles & Truffles
- Butternut
Squash Soup from That Skinny Chick Can Bake
- Hearty
Quinoa Chicken Stew with Butternut Squash from Citronlimette
- Roasted
Buttercup Squash and Black Bean Soup (Dairy free) from The Not So
Cheesy Kitchen
- Roasted
Butternut Squash and Vegetable Soup from Kudos Kitchen By Renee
- Roasted
Squash and Mexican Black Bean Salad from Peanut Butter and
Peppers
- Roasted
Squash and Sesame Noodle Salad from Jane’s Adventures in Dinner
Main Dishes
- Butternut
Squash and Spinach Quesadillas from The Dinner-Mom
- Butternut
Squash Gnocchi with Balsamic Brown Butter from Crazy Foodie
Stunts
- Butternut
Squash Lasagna from Hip Foodie Mom
- Butternut
Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish
Recipes
- Carnival
Squash with Maple Sausage Stuffing from Cindy’s Recipes and
Writings
- Chorizo-Stuffed
Acorn Squash from Small Wallet Big Appetite
- Butternut
Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen
Notes
- Pumpkin
Alfredo from Hezzi-D’s Books and Cooks
- Pumpkin
Enchiladas from La Cocina de Leslie
- Pumpkin
Risotto with Bacon, Goat Cheese, and Pecans from The Weekend
Gourmet
- Roasted
Butternut Squash and Brussels Sprout Pizza from Curious
Cuisiniere
- Sausage
and Apple Stuffed Acorn Squash from The Messy Baker
- Spaghetti
Squash in a Creamy Sausage Sauce from Cookin’ Mimi
- Spaghetti
Squash Shrimp Scampi from Pescetarian Journal
Side Dishes
- Acorn
Squash with Cinnamon and Cranberries from Noshing With The
Nolands
- Butternut
Squash and Apple Crumble from The Wimpy Vegetarian
- Butternut
Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes
& Kale Chips
- Chorizo
and Craisin Stuffed Acorn Squash from Family Foodie
- Parmesan-Roasted
Acorn Squash from The Urban Mrs
- Pumpkin
Macaroni and Cheese from Big Bear’s Wife
- Roasted
Butternut Squash with Balsamic Vinegar Honey Butter from Food
Lust People Love
- Roasted
Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take
a Bite Out of Boca
- Skillet
Buttercup Squash with Bacon from Magnolia Days
- Slow
Cooker Squash and Apples from Mama’s Blissful Bites
- Sweet
N Spicy Baked Chipotle Butternut Squash Fries from Sue’s
Nutrition Buzz
- Twice
Baked Pumpkin Stuffed Sweet Potatoes from Bobbi’s Kozy Kitchen
Desserts
- Butternut
Squash Cupcakes with Browned Butter Frosting from Treats &
Trinkets
- Pumpkin
Pie Crumb Bars from Pies and Plots
I eat butternut squash all the time, so this is going straight to my to-do recipes Stacy! I eat it skin and all!
ReplyDeleteOh 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!
ReplyDeleteThat first picture has me wanting to make this! I love it! Looks amazing!!!!!!
ReplyDeleteGorgeous pictures. Love all the flavors.
ReplyDeleteNice photos and great recipe!
ReplyDeleteStacy,
ReplyDeletethis 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!
Great, yum idea! Off to the kitchen right now!
ReplyDeleteThanks for the easy but tremendously interesting recipe :)
http://www.myselfnusrat.wordpress.com
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.
ReplyDeleteThanks so much for sharing!
ReplyDeleteLove the swimming pool of sauce to dive into!
ReplyDeleteI haven't had a butternut squash forever!! I love dunking and dipping and eating squash like this!!
ReplyDeleteYour Houston culinary-challenged friend is going to try this one. Sounds yummy!
ReplyDeleteWow, this would be a hit here using acorn squash
ReplyDeleteSuch a gorgeous presentation! And I bet it tastes as magnificent as it looks!
ReplyDeleteMe too, Paula! When my daughter was home this summer, I'll bet we had butternut squash at least once a week, sometimes twice.
ReplyDeleteIt 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!
ReplyDeleteIt's so simple but quite delicious, Jennifer. Thank you.
ReplyDeleteThank you, Marie!
ReplyDeleteThanks, Susan!
ReplyDeleteI could eat it every day too, Alice. Thanks!
ReplyDeleteIt is so easy that I hesitated to write it as a recipe, but it is one of my favorite things to make and eat.
ReplyDeleteThe skin is my favorite part!
ReplyDeleteMost welcome, Shannon!
ReplyDeleteMe 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.
ReplyDeleteWe eat it ALL THE TIME, Tara. You need to try it again soon.
ReplyDeleteYou can do it, Debbie! So simple but delicious!
ReplyDeleteI haven't tried it with acorn squash but I don't see why not, Sarah. Should be delicious!
ReplyDeleteThanks, Liz. It's very tasty!
ReplyDeleteI had no idea you could eat butternut squash skin. Great to know! Love the addition of balsamic - it's one of my favorite ingredients.
ReplyDeleteOoh 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!
ReplyDeleteThese look amazing! That vinegar honey butter sounds like the perfect dipping sauce for the squash, too.
ReplyDeleteOh the balsamic vinegar, honey and sprinkle of salt sounds absolutely perfect! So simple and so delicious!!
ReplyDeleteYum! The flavors drizzled on the squash sound like perfection. I always want anything involved with balsamic!
ReplyDeleteLove this! I had no idea you could actually eat the skin. I'm going to try your recipe asap. :)
ReplyDelete