I know this is going to sound a bit crazy, being that I try all sorts of new recipes and all, but I've never had butternut squash before.
I know, right?
For some reason I kept thinking it would taste... oh I don't know... squash-like. The first few times I actually had squash, I now know was zucchini, was in the dining hall at college. Some things that dining hall did well. Cheese fries. Taco salad bowls. Chicken Caesar wraps (OMG I want one).
Zucchini squash? Yeah, not quite so good. It wasn't until I really started cooking myself that I realized how AMAZING zucchini was. Because of that traumatic college experience (ha) I guess I've just not been too quick to try new squash varieties.
Oh. My. Word. What the hay?! Butternut squash tastes completely different - reminds me of pumpkin and sweet potatoes. Cubed, roasted, and tossed in this deliciously sweet and tangy sauce - that, my friends, is one amazing fall side dish!
Sweet Balsamic Butternut Squash
2 small-medium butternut squash (if yours are on the larger side, I would double the other ingredients)
3 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons butter, melted
1-2 teaspoons kosher salt
Peel butternut squash using a vegetable peeler. This requires a bit of elbow grease, but trust me when you taste it - well worth the effort. Slice each in half, scoop out the pulp, and slice into cubes. Place in a large bowl. In a small bowl, mix balsamic vinegar, honey, and melted butter. Pour over squash cubes and toss to coat well. Spread on a single layer on a cookie sheet sprayed with nonstick spray. Sprinkle with kosher salt. Bake in a preheated oven at 425 for 30 minutes or until easily pierced with a fork. Be sure to scrape pan of drippings if transferring to a serving bowl - you want every last drop of the sauce!