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I would eat this as lunch on its own but then again I am squash obsessed. Any winter squash would work in this recipe. This is an easy no fuss side dish that tastes and looks sophisticated. You will be left with a goodly amount of glaze. Jar it up and keep it in the fridge. It can be your secret ingredient to add depth to salad dressing. A drizzle will wake up any roasted veggie. Try it on Brussels sprouts. Yum.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Total Time 40 minutes
Servings 4 people


  • 1 medium butternut squash
  • 1 tbsp olive oil
  • 1/4 cup water
  • 1/4 cup balsamic vinegar
  • 1 tbsp brown sugar
  • 1/2 teaspoon rosemary (minced) optional
  • salt to taste
  • pepper to taste
  • 1 clove garlic minced


  1. Heat oven to 450 degrees Fahrenheit.

  2. Peel, de-seed and slice your squash into 1/2 inch thick ribbons. Toss with oil, salt and pepper, and place on baking sheet. Bake until fork tender and slightly browned on tips.

  3. While your squash is baking combine water, balsamic vinegar, rosemary and brown sugar in a sauce pan. Simmer over medium heat until reduced by 1/3. Swirl or stir you pan every few minutes until you have a glossy glaze that coats the back of a spoon. Take off heat and stir in minced garlic while still hot.

  4. Remove squash from the oven. Place in bowl and drizzle with glaze.