Imagine a side dish so irresistible that it transforms ordinary acorn squash into a culinary masterpiece that will have your dinner guests begging for the recipe. This Roasted Squash with Balsamic and Basil is not just a simple vegetable side—it's a flavor explosion that combines the sweet caramelization of roasted squash with the tangy richness of balsamic vinegar and the fresh, aromatic touch of basil. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to elevate your meal from mundane to magnificent in just 40 minutes!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium acorn squash, sliced
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Carefully wash the acorn squash and pat it dry with a clean kitchen towel. Using a sharp chef's knife, carefully slice off the stem end and bottom of the squash. Cut the squash in half, scoop out the seeds with a spoon, and then slice into 1/2-inch thick half-moon or wedge-shaped pieces.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to create a marinade.
- Place the squash slices in a large mixing bowl and pour the balsamic marinade over them. Gently toss the squash to ensure each slice is evenly coated with the seasoning.
- Arrange the marinated squash slices in a single layer on the prepared baking sheet, ensuring they are not overlapping. This will help them roast evenly and develop a nice caramelized edge.
- Roast in the preheated oven for 25-30 minutes, flipping the slices halfway through cooking. The squash should be golden brown and tender when pierced with a fork.
- Remove from the oven and immediately sprinkle the freshly chopped basil over the hot squash slices.
- Transfer to a serving platter and drizzle with any remaining balsamic juices from the baking sheet. Serve hot as a side dish or warm appetizer.
Tips
- Choose a ripe acorn squash with a deep, uniform color and firm skin without soft spots.
- Use a sharp chef's knife and a stable cutting board when slicing the squash to ensure even, safe cuts.
- Don't overcrowd the baking sheet—give each slice space to caramelize and develop those delicious golden edges.
- For extra flavor, try adding a sprinkle of fresh thyme or rosemary alongside the basil.
- If you prefer a sweeter profile, add a drizzle of honey to the balsamic marinade.
- Let the squash rest for a few minutes after roasting to allow the flavors to settle and the edges to crisp up perfectly.
- Experiment with different vinegars like red wine or apple cider vinegar for unique flavor variations.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
