What’s not to love about caramelized roasted butternut – one of my favorite fall veggies – drizzled with an infused rosemary balsamic glaze…and only 4 ingredients? Sounds like a mouthful of autumn awesome to me.
The first time I had squash like this, it was grilled (outdoor cooking for the win), but with the weather turning cooler (and with a lack of a grill here in Scotland) I decided to bake it in the oven. It was every bit as tasty. If you want to save time, you can leave the squash unpeeled…yes, the cooked skin softens and is edible. For max flavor, use fresh rosemary if you can.
Change it up: You could use another hard squash like kabocha or acorn!
- Preheat your oven to 400°F (~200°C). Line two baking sheets with parchment paper (aluminum foil works, but the squash has a tendency to stick).
- Peel the squash, if desired. Cut it lengthwise down the middle. Scoop out the seeds (they’re great toasted). Lay the halves flat and cut them into thin half circles (no larger than ¼” thick).
- Put half the squash on a baking sheet. Drizzle with half the oil / fat. Sprinkle with half the rosemary and a pinch of salt. Toss everything until the squash is well coated. Repeat with the other half of the squash.
- Bake the squash for about 20 minutes or until the edges are browned. Check once during baking, flip the pieces over, and return to the oven.
- While the squash is baking, make the balsamic vinegar reduction. Pour the vinegar into a small pot, and add the rosemary sprigs. Bring to a boil then turn the heat down medium-low. You want to reduce this by at least half so the vinegar thickens enough to coat the back of a spoon but not so much that it completely sticks to the bottom of the pan (or even worse, starts to burn. Try not to walk away from the stove while you’re doing this…I know from experience). Once the vinegar is reduced, discard the rosemary sprigs.
- After the squash is roasted, serve by drizzling with the balsamic vinegar reduction. A little goes a long way.