balsamic roasted butternut squash

Written on November 24, 2013, by Nicole Cibellis in Slow Food on the weekends

I used to make this recipe for soup, but it is so good by itself, that I have made it my Thanksgiving side dish. It is amazing how the sweetness of the balsamic and molasses caramelize the squash into this savory dish. It is shear perfection. This recipe also easily evolves into many of my favorite left over dishes such as, Ravioli’s or Roasted Butternut Squash Soup.  

Soaking the Butternut Squash in the
Melted Butter and Balsamic/Molasses
Means you can Cook it When You are Ready

Recipe by Michael Chiarello

Servings: 12+

Prep Time: 20 minutes

Cook Time: 1 hour

INGREDIENTS

·         1 large butternut squash, peeled, de-seeded** and cubed

·         1 stick of butter

·         2 tbsp fresh sage, chopped

·         2 tbsp sugar

·         1/4 cup balsamic vinegar

·         1/4 cup dark unsulfured molasses

DIRECTIONS

1.     Preheat oven to 400 degrees.

2.     Heat butter in a saucepan over medium heat. When the butter ceases to foam and has turned light brown, pull pan off of heat and add: sage, sugar, vinegar and molasses. (Stand back – it can splatter), Mix well and let simmer for 2 minutes.

Basic Ingredients Providing a Not-So-Basic Taste!

3.     On a tin foil lined pan, pour sauce over squash and mix thoroughly.

4.     Cook in oven for 1 hour or until soft.

5.     Garnish with sage

** When peeling a butternut squash, it is easiest and best to use a serrated peeler. To cut the squash, use a sharp serrated knife.