Balsamic Butternut Squash with Parsley

Tired of the same old side dishes at your holiday gatherings? Mix things up with this sweet squash side dish that will please all your guests. 

Makes six 1/2 cup servings 

  • 1 medium butternut squash, peeled and cut into cubes for about 3 cups 
  • 1/2 onion, sliced 
  • 2 cloves garlic, minced 
  • 1/4 cup balsamic vinegar 
  • 1-2 teaspoons olive oil 
  • 1 tablespoon dark brown sugar 
  • 2 teaspoons dried oregano 
  • 2 tablespoons fresh Italian parsley, chopped 
  • 1/8 teaspoon salt 

Preheat oven to 350 degrees F. In a large bowl, toss the cubed butternut squash together with the onions, garlic, balsamic vinegar, olive oil, dark brown sugar and dried oregano.  

Place the vegetables in a roasting pan or on a sheet pan in a single layer. Roast for 30 – 45 minutes until the squash is tender. Stir periodically during roasting to ensure even cooking. 

Toss with chopped fresh parsley and salt. Serve warm or cold.