Roasted Honey Ginger Butternut Squash

As spring started to push out the winter chills I had a desire for vegetable but there was nothing fresh at the market. I decided to makeover one of my favorite vegetables, butternut squash. By roasting the squash, the naturally occurring sugars caramelize and mix with the honey, ginger and balsamic to create a vegetable that tastes like dessert. The first time I made them my wife and I were fighting over them. To say the least, there were none left at the end of the meal.

Makes 6-8 servings

Ingredients

3 TBS Honey Ginger Balsamic Vinegar *

2 TBS Olive Oil

½ tsp Kosher Salt

¼ tsp Ground Black Pepper

1 Medium Butternut Squash *

Preheat oven to 425°F

In a large bowl whisk together the balsamic vinegar, olive oil, salt and pepper. Set aside.

Cut the ends off of the butternut squash then peel completely. Cut the squash in half and remove the seeds. Slice the squash into ¼ inches thick slices – they will look like half moons. Place the slices in the marinate, coating each slice completely.

Cover the bottom of a rimmed baking sheet with aluminum foil. Lay the slices on the baking sheet in a single layer. Drizzle any remaining marinade on top.

Place in the preheated oven for 35-45 minutes or until soft and they have started to brown at the edges. Flip halfway through.

* Pronto Substitutes

Honey Ginger Balsamic Vinegar – This is available at specialty vinegar stores or you can mix 2 tablespoons of aceto balsamic vinegar of Modena plus 1/ tablespoon of honey plus ¼ teaspoon of ground ginger.

Butternut Squash – You can substitute any root vegetable such as turnips and carrots but your cooking time will vary.

To print a copy of this recipe go to Roasted Honey Ginger Butternut Squash.