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These butternut squash bites fit the bill to a T. The squash can roast unattended. The balsamic glaze whips up in less than twenty minutes. And the flavor pay off is all there, with a slightly sour and pungent kick from the glaze to ease up the sweetness of the squash.
Ingredients
1 butternut squash, peeled, seeded and cubed
2 Tbsp. olive oil
sprinkle of salt and pepper
2¼ cups balsamic vinegar
¼ cup sugar
Directions
Preheat oven to 375 degrees. Place your butternut squash on a foil-lined baking sheet. Drizzle with the olive oil, salt and pepper and toss to coat. Bake for 25 minutes until tender. While the squash bakes, begin your glaze. Heat the balsamic vinegar over medium high in a sauce pan. Bring to a rolling boil. Add the sugar and mix well. Turn the heat to medium low and simmer for 15 minutes, stirring often, until it becomes slightly thicker and syrupy. Remove from heat and set aside. Remove squash from the oven. Set the pieces on a plate and drizzle with glaze. Serves 6 to 8.
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