Balsamic Glazed Diced Butternut Squash
 
 
Shown here I have used Butternut Squash as a stand alone vegetable. I also use this vegetable as a base for shrimp and linguini. It is delicious and light.
Recipe By:
Ingredients
  • 2 (12-oz.) pkg. peeled, diced butternut squash (Marketside Brand)
  • 2 T. good honey
  • ¼ c. good balsamic vinegar
  • ¼ c. extra virgin olive oil
  • 1 T. dried cumin
  • Kosher salt
  • Black pepper to taste
Instructions
  1. Preheat oven 400.
  2. In bowl, combine all the ingredients except salt and pepper.
  3. Add the squash and mix well.
  4. Taste for seasoning.
  5. Take a baking sheet, cover it with foil. Spray with PAM.
  6. Place the squash evenly on the baking dish.
  7. Bake until tender and brown about 25-30 minutes.
  8. Stir the squash at least twice during the cooking process.
  9. Once removed, taste for seasoning again.
Notes
*****With leftover squash, place in food processor or use hand held immersion blender and puree and serve as a nice soup with a dollop of Greek yogurt or sour cream. You can also add any seafood or chicken to the puree and serve over pasta. (See recipe: Alice’s Linguini with Balsamic Glazed Butternut Squash).
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/balsamic-glazed-diced-butternut-squash/