Balsamic Glazed Roasted Butternut Squash | The Jewish Week | Food & Wine

Balsamic Glazed Roasted Butternut Squash

A hearty passover dish, perfect as a side or stand-alone.
Balsamic Glazed Roasted Butternut Squash

Serves 5

45 min

45 min

Facebook icon
Twitter icon

This recipe was provided courtesy of KAYCO/KEDEM. 


1 large butternut squash, peeled and sliced

2 Tbsp. oil

Salt and pepper, to taste

2 Tbsp. balsamic vinegar

2 Tbsp. honey

1 5.2 ounce package Gefen Roasted and Peeled Chestnuts

  1. Preheat oven to 425° F.
  2. Mix oil, salt and pepper over the butternut squash and roast for 20 minutes.
  3. Combine balsamic vinegar and honey. Roughly chop chestnuts.
  4. After 20 minutes, remove butternut squash from oven and brush with balsamic glaze.
  5. Add the chestnuts and roast for another 5-10 minutes, or until squash is tender.

Join The Discussion