Best 5 Balsamic Glazed Squash Recipes

BALSAMIC GLAZED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl combine all ingredients and mix to coat the squash.
• Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown about 30 to 35 minutes making sure to flip the squash after 15 minutes.

ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR

Steps:

• Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
• Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.

ROASTED BUTTERCUP SQUASH GLAZED WITH BALSAMIC AGAVE NECTAR

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Grease a roasting pan or cookie sheet (with rims) with oil spray or olive oil.
• Cut top and bottom end from butternut squash. Place flat end (that you've cut) of squash on cutting board and cut in half top to bottom.
• With a spoon, scrape seeds out as well as webby silk, making sure that inside of squash is clean and void of all seeds and silk. Cut the squash in half-moon slices about 1" wide, keeping cut slices to the same thickness.
• Place squash on roasting pan on their sides (pulp side down). Spacing slices evenly.
• Mix together Agave nectar, balsamic vinegar and melted butter. Brush buttercup slices evenly. Note that only about half or less of the amount will be used. Reserve remaining balsamic/agave nectar.
• Roast squash for approximately 15 minutes. Turn slices over to opposite side. Brush with remaining balsamic agave nectar. Roast 15 - 20 minutes more or until squash pierces easily with fork and is cooked through.
• Season with ground black pepper and sea salt to taste. Serve while hot.

GRILLED SQUASH WITH BALSAMIC DRIZZLE

Steps:

• 1. Mix ingredients 3-5 (olive oil, salt, pepper, and dry thyme).
• 2. Brush squash with the olive oil mixture.
• 3. On a heated grill, grill squash for about two minutes on all sides. Remove and set aside.
• 4. In a saucepan, heat balsamic vinegar and honey. Reduce until it's a syrup consistency. This will take 4-6 minutes.
• 5. Drizzle balsamic syrup on warm squash.

SPAGHETTI SQUASH WITH BALSAMIC VEGETABLES AND TOASTED PINE NUTS

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes., Meanwhile, in a large nonstick skillet, saute carrots and onion in oil until tender. Add garlic; cook 1 minute. Stir in beans, tomatoes, artichokes, zucchini, vinegar, thyme, salt and pepper. Cook and stir over medium heat until heated through, 8-10 minutes., When squash is cool enough to handle, use a fork to separate strands. Serve with bean mixture. Sprinkle with nuts.