Roasted Winter Squash

Name: Roasted Winter Squash
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters balsamic vinegar; 3 kilograms About butternut squash (preferably 2 large squash); 3 Tbsps finely chopped fresh rosemary leaves; 4 Tbsps finely chopped fresh sage leaves; 12 servings Salt and freshly ground black pepper; 4 Tbsps sugar; 2 sticks unsalted butter; 118 milliliters dark unsulphured molasses

Roasted Winter Squash might be just the side dish you are searching for. Watching your figure? This gluten free and vegetarian recipe has 305 calories, 3g of protein, and 16g of fat per serving. This recipe serves 12. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up balsamic vinegar, unsulphured molasses, sugar, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes about 1 hour and 45 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice.

Ingredients you will need

Vegetable

Squash

Seeds

Equipment you will use

Peeler

Place in a large bowl.

Equipment you will use

Bowl

Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, rosemary, sugar, vinegar (stand back so as not to get splattered), and molasses.

Ingredients you will need

Molasses

Rosemary

Vinegar

Butter

Sugar

Sage

Equipment you will use

Frying Pan

Mix well and bring up to a boil. Reduce heat and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Season with a pinch of salt and pepper.

Ingredients you will need

Salt And Pepper

Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer.

Ingredients you will need

Vinegar

Squash

Equipment you will use

Baking Sheet

Baking Pan

Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.

Equipment you will use

Oven

Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, or refrigerate for up to 5 days, or freeze for up to 2 months.

Ingredients you will need

Squash

Equipment you will use

Food Processor