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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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