Roasted Delicata Squash with Quick Balsamic Glaze

00:40:00

This recipe is not a classic Thanksgiving side dish. In fact, you don’t even have to make it on Thanksgiving! Roasted squash with red onions, which get sweet and caramelized as they cook. Then add walnut halves that toast right on the sheet with the vegetables and top it off with sweet tangy balsamic glaze.

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Ingredients
- Serves 6 +
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2 pound Delicata Squash
1/2 sliced Small Red Onion , 1/4-inch thick
2 tablespoon Olive Oil
1 teaspoon Kosher Salt , plus more for serving
1/2 teaspoon Freshly Ground Black Pepper
2/3 cup halved Raw Walnuts
1/2 cup Balsamic Vinegar
Directions HIDE IMAGES
STEP 1
Preheat the oven to 425 degrees F (220 degrees C).
STEP 2
Trim both ends of the Delicata Squash (2 pound) and cut the squash in half lengthwise. Scoop out the seeds and discard. Slice the squash crosswise into ½-inch-thick pieces.
STEP 3
Place the squash and Red Onion (1/2) on a sheet pan. Drizzle with the Olive Oil (2 tablespoon), sprinkle with the Kosher Salt (1 teaspoon) and Freshly Ground Black Pepper (1/2 teaspoon), and toss well. Spread out into one even layer.
STEP 4
Roast for 15 minutes. Add the Raw Walnuts (2/3 cup) to the sheet pan, toss, and roast for another 10 minutes, until the squash is tender and browned and the nuts are toasted.
STEP 5
While the squash roasts, make the balsamic glaze. Pour the Balsamic Vinegar (1/2 cup) into a small saucepan. Bring to a boil, then lower the heat and simmer, uncovered, for 8-10 minutes, swirling the pan occasionally, until the glaze is thickened and coats the back of a spoon. You should have 2-3 tablespoons of glaze. Remove from the heat and set aside.
STEP 6
Arrange the squash, onions, and walnuts on a flat serving dish. Pour the glaze evenly over the vegetables, then sprinkle with Fresh Parsley (2 tablespoon) and salt. Serve hot, warm, or at room temperature.
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