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Monday, January 20, 2014

Balsamic-Honey-Fig Roasted Butternut Squash {12 Weeks of Winter Squash}

Balsamic-Honey-Fig Roasted Butternut Squash |
When this post goes live, I will be in the air somewhere between Chicago and New York City. This makes me happy for oh-so-many reasons. One of them being that while I'm in New York, I'll be meeting one of my long-time blogging friends, and 12 Weeks of Winter Squash co-host Joanne, in person! Can. Not. Wait.

But that being said - this week is the FINAL week of this round of the 12 Weeks of Winter Squash. What at first seemed like weeks of endless possibilities, flew by in rapid fashion! I used tons more pumpkin this year than I did last year, but that seemed to come at the cost of sacrificing some of the usual spaghetti squash and butternut squash that I love the most. Seriously, I blinked and week 12 was here.

If you've been following along with my posts, you probably know that I semi-swore that I was going to use that darn Blue Hubbard squash that's taken up residence in my kitchen this week. What you probably didn't know was that I totally had my fingers crossed behind my back. That thing is glaring at my from the kitchen table as I type. It's mocking me, really. But don't worry, I'll teach it a thing or two before long. I think.

Balsamic-Honey-Fig Roasted Butternut Squash |
Instead, I decided to close out the fun with a simple yet awesome roasted butternut squash dish. It's inspired by and adapted from one that Stacy from Food Lust People Love made for our Squashin' Winter #SundaySupper theme a little while ago. I did add my own little twist, though.

Oh, and p.s... apparently cats like this dish, too. Odd, since there's vinegar in it. But I could not keep a certain little furry munchkin away from it while I was trying to snap a few photos. She may have licked it. It was probably the butter. But I like to think it was the squash, as well...

Balsamic-Honey-Fig Roasted Butternut Squash
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Balsamic-Honey-Fig Roasted Butternut Squash |
by Heather Schmitt-Gonzalez
Prep Time: 5-10 minutes
Cook Time: 50-60 minutes
Keywords: roast side vegetarian soy-free nut-free squash figs balsamic vinegar fall winter

Ingredients (serves 4-6)
  • 1 medium Butternut Squash
  • 2 tablespoons unsalted butter, melted
  • 1 heaping tablespoon Orange-Fig Jam (or similar)
  • 1-1/2 tablespoons Balsamic Vinegar
  • drizzle of honey
  • smoked sea salt (or regular)

Preheat oven to 400° F. Scrub the Butternut squash and cut the tip and tail off. Cut in half lengthwise and scoop out the seeds. Set on a lined, rimmed baking sheet or in a shallow baking pan.

Combine melted butter, jam, vinegar, and honey in a small dish; drizzle evenly over both halves of the squash. Sprinkle a few small pinches of smoked sea salt over each. Slide into preheated oven.

Roast for 50-60 minutes, or until the thickest part of the squash is tender. Sprinkle with more salt and serve!

-slightly adapted from Food Lust People Love
Balsamic-Honey-Fig Roasted Butternut Squash |
Well, here we are - it's already week 12! I loved co-hosting with my friend Joanne of Eats Well with Others, again this year AND the fact that so many awesome bloggers joined us in sharing the winter squash love!

Join us for the final week of the 12 Weeks of Winter Squash - load up the linky with your favorite winter squash recipes this week! See you again next year (okay, technically it's still this year, but...)