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Brown University

Balsamic Butternut Squash with Parsley

Thanksgiving alternatives: a sweet squash side that pleases.

RECIPE

Makes six 1/2 cup servings

YOU NEED:

  • 1 medium butternut squash, peeled and cut into cubes for about 3 cups
  • 1/2 onion, sliced
  • 2 cloves garlic, minced
  • 1/4 cup balsamic vinegar
  • 1-2 teaspoons olive oil
  • 1 tablespoon dark brown sugar
  • 2 teaspoons dried oregano
  • 2 tablespoons fresh Italian parsley, chopped
  • 1/8 teaspoon salt

DIRECTIONS

  1. Preheat oven to 350 degrees F. In a large bowl, toss the cubed butternut squash with the olive oil, balsamic vinegar, garlic,onions, brown sugar and dried oregano. Place in a roasting pan or on a sheet pan and spread in a single layer. Roast for 30 – 45 minutes until the squash is tender. Stir the vegetables periodically during roasting to ensure even cooking.
  2. Toss with chopped fresh parsley and salt. Serve 1/2 cup portions warm or cold.