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:

  1. Preheat oven to 400° F.

  2. Peel squash and cut in half lengthwise. Scoop out seeds; discard. Cut squash into 1 ½ inch chunks.

  3. Place squash in a large bowl and toss with 1-2 tablespoons olive oil, until coated.

  4. Season with salt and pepper.

  5. Place in single layer on a parchment lined baking sheet and roast for about 20 minutes.

  6. Place the onions in the same bowl and toss with the remaining 1 tablespoon olive oil and season with salt, pepper.

  7. Scatter the onions on the baking sheet with the squash, and toss gently.

  8. Roast for another 10 - 15 minutes, until the squash and onions are well caramelized.

  9. 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.

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