Roasted Butternut Squash and Onions
This is a perfect Fall/Winter recipe and such a great side dish. Roasting brings out the incredible flavor and sweetness of the butternut squash as well as the onions.
Cooking Time: 25-30 Min Servings: 6
Ingredients:
1 medium butternut squash
2 tablespoons The Olive Scene Blood Orange Olive Oil
1 teaspoon Sea salt and 1/2 teaspoon ground pepper, divided, to taste
2 medium onions (large dice)
1 tablespoon fresh chopped thyme
1 tablespoon The Olive Scene Cinnamon Pear Balsamic Vinegar
Directions:
Preheat oven to 400° F.
Peel squash and cut in half lengthwise. Scoop out seeds; discard. Cut squash into 1 ½ inch chunks.
Place squash in a large bowl and toss with 1-2 tablespoons olive oil, until coated.
Season with salt and pepper.
Place in single layer on a parchment lined baking sheet and roast for about 20 minutes.
Place the onions in the same bowl and toss with the remaining 1 tablespoon olive oil and season with salt, pepper.
Scatter the onions on the baking sheet with the squash, and toss gently.
Roast for another 10 - 15 minutes, until the squash and onions are well caramelized.
Toss with the thyme and sprinkle with the 1 tablespoon of Cinnamon Pear Balsamic Vinegar just before serving.
* This recipe is also delicious with Cranberry Pear, Black Current, Maple or Fig Balsamic Vinegars.