Roasted Butternut Squash and Apples with Balsamic Vinegar

Posted on 27 November 2019


This butternut squash side dish is a great way to celebrate the flavors of fall when combined with apple, spices and a drizzle of quality Balsamic Vinegar from De Nigris. Two seemingly very sweet foods, although not always seen together on the same plate, let along roasted together. But what happens when you roast them together with the savory seasonings of rosemary and sage, then kicked up a notch with our quality, authentic Italian Balsamic? Thanksgiving Magic!

Butternut Squash Prep Tip: Grab a beautiful butternut squash and pop it in the microwave for 3 minutes. This will help with the cutting and peeling process.

Then, slice the bottom and top from the squash, with a sharp vegetable peeler, peel all of the skin off. Slice it in half, right down the middle please. Look at that gorgeous color! Scoop out the seeds and pulp and then lay each half, flat side down and cut it into strips. Cut the strips into small chunks. Try to make them as uniform as possible. Cut the apples, we prefer Fuji for this recipe, into 1" cubes. Here is what you need and detailed instructions for a great Thanksgiving side dish your family will rave about. Gobble! Gobble!



1 butternut squash
2 fuji apples
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
4 sage leaves
1 sprig fresh rosemary
1 tablespoon De Nigris Balsamic Vinegar for drizzle

Preheat oven to 400 degrees. Peel butternut squash, halve, and remove seeds. Cut into 1 inch cubes. Core and cut apples into 1 inch cubes. In a large bowl, mix squash, apples, oil, salt, and pepper. Place on baking sheet. Roast for 20 minutes. Remove from oven and add sage and rosemary. Stir herbs together with the squash and apples. Continue to bake for an additional 10 to 15 minutes or until squash is fork tender. Add salt and pepper to taste. Drizzle with De Nigris Balsamic Vinegar and serve.