Best 8 Balsamic Glazed Squash Recipes

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Do you have an abundance of squash in your garden or farmer's market, and are looking for a delicious and unique way to prepare it? Look no further than balsamic glazed squash! This flavorful dish is sure to be a hit at your next dinner party or family gathering. With its sweet and tangy balsamic glaze and tender-crisp squash, this recipe is easy to make and packed with flavor. From simple to sophisticated, there are endless possibilities to customize this dish to your own taste preferences. In this article, we'll guide you through the steps to create the perfect balsamic glazed squash recipe, providing tips and tricks to ensure your squash is cooked to perfection.

Here are our top 8 tried and tested recipes!

BALSAMIC GLAZED BUTTERNUT SQUASH



Balsamic Glazed Butternut Squash image

Provided by Sandra Lee

Categories     side-dish

Time 38m

Yield 6 servings

Number Of Ingredients 5

1 (20-ounce) package peeled cubed butternut squash
2 tablespoons honey
1/4 cup balsamic vinegar
1 tablespoon lemon pepper seasoning
3 tablespoons olive oil

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.

BALSAMIC-GLAZED SQUASH



Balsamic-Glazed Squash image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Number Of Ingredients 0

Steps:

  • Toss 1 large acorn squash (cut into wedges) in a baking dish with 3 tablespoons each melted butter and balsamic vinegar, 2 sliced shallots, 6 chopped sage leaves, 1 tablespoon honey, a pinch of ground coriander, and salt and pepper. Add 1/2 cup water and roast at 450 degrees F, 20 minutes; flip, sprinkle with 1/4 cup hazelnuts and roast 20 more minutes.

BALSAMIC GLAZE



Balsamic Glaze image

This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor.

Provided by Sally J.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 10

Number Of Ingredients 2

2 cups balsamic vinegar
½ cup brown sugar

Steps:

  • Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

Nutrition Facts : Calories 73 calories, Carbohydrate 18.2 g, Fat 0.1 g, Protein 0.2 g, Sodium 15.4 mg, Sugar 17.7 g

GLAZED SQUASH



Glazed Squash image

Thanksgiving wouldn't be complete without a squash or sweet-potato dish, and this one is simple and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 4

Vegetable oil, for baking sheets
3 acorn squashes (about 1 1/2 pounds each), halved, seeded, and sliced into 1-inch-thick crescents
Coarse salt and ground pepper
1/2 cup packed dark-brown sugar

Steps:

  • Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.
  • Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes.
  • Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper; sprinkle evenly with remaining sugar. Roast until tender, about 20 minutes.

VEGETABLES GLAZED WITH BALSAMIC VINEGAR



Vegetables Glazed with Balsamic Vinegar image

Categories     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Vinegar     Bell Pepper     Zucchini     Winter     Healthy     Vegan     Yellow Squash     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 tablespoons olive oil
1 red bell pepper, cut into 1/4-inch-wide strips
1 yellow bell pepper, cut into 1/4-inch-wide strips
1 small onion, thinly sliced
2 zucchini, trimmed, cut crosswise into 1/2-inch-thick rounds
2 yellow summer squash, trimmed, cut crosswise into 1/2-inch-thick rounds
2 tablespoons balsamic vinegar

Steps:

  • Heat oil in heavy large nonstick skillet over medium-high heat. Add peppers and onion. Sauté until beginning to soften, about 4 minutes. Add zucchini and yellow squash and sauté until tender, about 8 minutes. Add vinegar to skillet and boil until liquid is reduced to glaze and coats vegetables, about 2 minutes. Season to taste with salt and pepper. Transfer to platter and serve.

ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR



Roasted Butternut Squash with Balsamic Vinegar image

Provided by Lynne Rossetto Kasper

Categories     Vegetable     Side     Roast     Vegetarian     Dinner     Lunch     Squash     Butternut Squash     Fall     Healthy     Vegan     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 4

1 1/2 to 2 pounds butternut squash
extra-virgin olive oil
salt and freshly ground black pepper
1 tablespoon artisan balsamic vinegar (Aceto Balsamico Tradizionale di Modena or Reggio-Emilio) or 3 to 4 high-quality commercial 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



Roasted Buttercup Squash Glazed With Balsamic Agave Nectar image

Not only healthy but delicious and a great accompaniment for a main meal or for your holiday table. I also love eating this on it's own as a light lunch in which case I sometimes omit the butter (good without it too).

Provided by ForeverMama

Categories     Vegetable

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 6

1 buttercup squash (butternut will also work)
4 tablespoons agave nectar
3 tablespoons good quality balsamic vinegar
2 -4 tablespoons butter (melted)
fresh ground black pepper, to taste
sea salt, to taste

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.

Nutrition Facts : Calories 61.5, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 53.5, Carbohydrate 2, Sugar 1.8, Protein 0.1

BALSAMIC-GLAZED ZUCCHINI



Balsamic-Glazed Zucchini image

I am a member of a community supported agriculture farm. I once received the most delicious garlic and garden-fresh zucchini in a seasonal box. That's when I came up with this fabulous recipe. -Joe Cherry, Metuchen, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 tablespoon olive oil
3 medium zucchini, cut into 1/2-inch slices
2 garlic cloves, minced
1/4 teaspoon salt
1/4 cup balsamic vinegar

Steps:

  • In a large enamel-coated cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook and stir until tender, 5-7 minutes. Add garlic and salt; cook 1 minute longer. Remove from pan. , Add vinegar to same pan; bring to a boil. Cook until reduced by half. Add zucchini; toss to coat.

Nutrition Facts : Calories 65 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • To ensure even cooking, cut the squash into uniform-sized pieces.
  • Depending on your desired texture, adjust the roasting time. For softer squash, roast for a few minutes longer.
  • Feel free to substitute olive oil for butter, or a combination of both.
  • For a sweeter glaze, add a tablespoon of honey or maple syrup to the balsamic vinegar.
  • If you don't have balsamic vinegar, you can use a mixture of apple cider vinegar and brown sugar.
  • Garnish with fresh herbs like thyme, rosemary, or sage for an extra touch of flavor.
  • Roasted squash can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Balsamic glazed squash is a versatile and delicious side dish that can be enjoyed with a variety of meals. Whether you're serving it with roasted chicken, grilled fish, or a hearty stew, this recipe is sure to be a hit. With its sweet and tangy flavor, tender texture, and beautiful presentation, balsamic glazed squash is a dish that will impress your family and friends. So next time you're looking for a simple yet elegant side dish, give this recipe a try. You won't be disappointed!

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