Roasted Butternut Squash With Sage And Balsamic Syrup
Recipe by Dragon
This roasted butternut squash is the perfect fall side dish. You might think that the sweetness of the balsamic syrup would overpower the squash but it doesn't. The tastes compliment each other nicely. Just remember that a little syrup goes a long way. And, it's so pretty on a plate. Enjoy!
1 medium butternut squash (about 2 pounds), cut into 1 inch pieces
1 tablespoon sage leaves, finely chopped
2 tablespoons brown sugar
2 tablespoons butter, melted
1 tablespoon olive oil
2 shallots, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup balsamic vinegar
3 tablespoons of brown sugar
8 sage leaves
1. Combine balsamic vinegar, brown sugar and sage leaves in a saucepan over medium/low heat.
2. Simmer until reduced by ½ and has the consistency of syrup.
3. Be careful not to let it reduce too much or it will become bitter and hard. Also watch out for the fumes from the vinegar as it cooks.
4. Allow the syrup to come to room temperature. You can cover and refrigerate the syrup for up to 2 weeks.
5. Bring the syrup to room temperature before using it.
6. Preheat oven to 350.
7. Combine all the butternut squash ingredients in a large bowl and mix well.
8. Spread out the squash evenly onto a lined baking sheet.
9. Roast squash 30 to 35 minutes until tender and caramelized. Turn the squash once halfway through.
10. To serve the squash, spoon onto a plate and drizzle with a some of the balsamic syrup.