Roasted butternut squash with leeks, hazelnuts and balsamic drizzle is an easy, healthy and delicious side dish to grace your Thanksgiving Day table or any upcoming holiday feast for that matter. The secret is to use good quality, aged balsamic vinegar. You want to look for a syrupy consistency that delivers a sweet acidity to match the sweet, nutty. roasted squash. And, while this recipe is meant to be a side dish, you could easily enjoy it as a main course with a green salad on the side.
Roasted Butternut Squash with Balsamic Drizzle
Serves 4 (as a side dish)
- 1-½ pounds peeled, diced butternut squash
- 2 cups, sliced leeks (white and light green parts only)
- ½ teaspoon dried thyme
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon aged balsamic vinegar
- ¼ cup tasted, chopped hazelnuts
- Preheat oven to 400 degrees Fahrenheit.
- In a large mixing bowl, combine the diced butternut squash, sliced leeks, dried thyme, olive oil, salt and black pepper. Toss to well combine.
- Spread out butternut squash mixture on a large rimmed baking sheet.
- Roast in oven for 20 to 25 minutes, until squash is fork tender.
- While squash cooks, toast chopped hazelnuts in a dry frying pan over medium heat until lightly golden and fragrant. Set aside.
- Scoop cooked squash mixture onto a large serving platter or bowl. Top with toasted hazelnuts and drizzle balsamic vinegar over the top. Serve immediately.
Alicia Ghio is a passionate home cook on a mission to inspire others to know where their food comes from, to know what’s in it and to savor the flavors of fresh, local ingredients. She is the founder and author of the blog Local Food Rocks.