Balsamic Butternut Squash By Kelly Miller • November26,2013 • Updated January 20, 2022 • Leave a Comment 1.3K 13 Jump to Recipe Balsamic Butternut Squash recipe made with chopped butternut squash tossed with a balsamic, honey, butter sauce and roast in the oven until crispy sweet! 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! This is such a perfect side dish for Thanksgiving or Christmas dinner! Here are some more of my favorite side dish ideas: Layered Sweet Potato Casserole Crockpot Bacon Ranch Potato Salad Holiday Pineapple Stuffing Balsamic Butternut Squash Balsamic Butternut Squash recipe made with chopped butternut squash tossed with a balsamic, honey, butter sauce and roast in the oven until crispy sweet! 5 from 1 vote Print Pin Rate Course: Side DishCuisine: AmericanKeyword: recipe for balsamic butternut squash Prep Time: 20 minutes minutesCook Time: 30 minutes minutes Servings: 6 servings Calories: 174kcal Author: Kelly Miller Ingredients▢ 2 butternut squash▢ 3 tablespoons balsamic vinegar▢ 2 tablespoons honey▢ 2 tablespoons butter melted▢ 1-2 teaspoons kosher salt InstructionsPeel butternut squash using a vegetable peeler.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! NutritionCalories: 174kcal | Carbohydrates: 36g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 433mg | Potassium: 894mg | Fiber: 5g | Sugar: 12g | Vitamin A: 26692IU | Vitamin C: 53mg | Calcium: 124mg | Iron: 2mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 1.3K 13