Roasted butternut squash is a classic fall dish. A tangy sweet-and-sour vinaigrette made with honey and red wine vinegar and a garnish of vibrant basil and mint gives this well-loved dish a delicous new twist.

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary test

total:
45 mins
Yield:
Serves 6 (serving size: 1/6 of squash)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • Place squash on a baking sheet. Drizzle with oil, and sprinkle with 1/2 teaspoon salt and pepper, tossing to coat. Bake at 400° for 35 minutes or until squash is tender and golden.

  • Combine vinegar, honey, and 1/2 teaspoon salt in a small bowl. Place cooked squash on a platter. Drizzle with honey mixture, and toss to coat. Sprinkle with basil and mint.

Source

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Nutrition Facts

142 calories; fat 4.7g; saturated fat 0.7g; mono fat 3.3g; poly fat 0.6g; protein 1.6g; carbohydrates 26.6g; fiber 3.2g; iron 1.3mg; sodium 327mg; calcium 79mg.
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