Tuesday, January 4, 2011

Balsamic-Roasted Butternut Squash

I had three butternut squash in the pantry and we're having steak for dinner. Just had to figure out a side dish...the answer was pretty clear. This recipe is a great way to keep the oven off and still have a delicious roasted side dish. You simply peel and slice the squash then marinade for an hour before grilling. The balsamic vinegar gives it a nice sweet crust. Use a vegetable peeler to make easy work of peeling the squash. If you have any leftovers, chop them up and mix them with eggs for breakfast. Yum!

Adapted from theclothesmakethegirl.


1 butternut squash
2 Tbsp exta virgin olive oil
2 Tbsp balsamic vinegar
1 tsp dried thyme
3 cloves garlic, peeled and smashed
sea salt
freshly ground black pepper

  1. Peel squash and remove seeds. Cut in half lengthwise, then cut crosswise into 1/2-inch slices. Place squash in a container such as a glass baking dish or lidded storage container.
  2. Mix oil, vinegar, thyme, and garlic in a small bowl. Pour the marinade over the squash and toss to coat. Sprinkle with salt and pepper.Cover and refrigerate for at least one hour.
  3. Preheat grill to medium high. Using tongs, place squash segments on the grill grate, reserving marinade in the container. Grill for about 7-9 minutes per side or until squash is tender with charred edges and grill markings.
  4. Remove from grill and place back in dish with reserved marinade. Gently toss and let squash rest for 5 minutes before serving.


  1. Two thumbs up for the Balsamic-Roasted Butternut Squash

  2. Awesome, isn't it? And so easy. Try the leftovers with eggs for breakfast--yum! Thanks for checking in.