Roasted Butternut Squash
A delightful autumn treat, this recipe showcases roasted butternut squash, accentuated with sweet spices like cinnamon and ginger. Enhanced with a tangy balsamic glaze, it's a perfect blend of sweet and savory. Enjoy the caramelized skin for added texture and flavor. A must-try dish!
Servings: 4
Calories: 150kcal
Ingredients
- 1-2 butternut squash
- 1 tbsp olive oil
- ½ tsp cinnamon ground
- ¼ tsp ginger ground
- ¼ tsp salt
Balsamic Glaze
- 3 tbsp balsamic vinegar
- 2 tbsp caster sugar
Instructions
- Preheat the oven to 374⁰F (190⁰C)
- Wash the butternut squash to remove any dirt from the skin. Cut the squash in half length ways and scoop out the seeds. Chop the squash into 1 inch thick slices and place in a large bowl.
- Add the olive oil on top of the squash and toss to coat evenly. Add the spices and toss again so the pieces are coated evenly with spices.
- Lay the pieces on a baking tray in a single layer and bake for 20-25 minutes until soft.
- While the squash is in the oven, heat the balsamic vinegar and sugar in a saucepan on a low to medium heat, stirring constantly. Take off the heat once the sugar is completely dissolved and the mixture has started to thicken a little. It will continue to thicken as it cools so ensure not to over cook it on the heat. Transfer into a small bowl to cool while you wait for the squash to finish.
- Drizzle the balsamic glaze over the squash and enjoy!
Notes
Best served fresh from the oven.
Nutrition
Calories: 150kcal | Carbohydrates: 30g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 156mg | Potassium: 675mg | Fiber: 4g | Sugar: 12g | Vitamin A: 19932IU | Vitamin C: 39mg | Calcium: 96mg | Iron: 1mg