Winter squash soup
Roasted Squash with Balsamic & Seeds: A Taste of Autumn
As the leaves change and the air turns crisp, there’s nothing quite as comforting as a warm, flavorful side dish. Our Roasted Squash with Balsamic & Seeds is the perfect embodiment of autumnal flavors – sweet, savory, and subtly tangy. This recipe is incredibly versatile, working beautifully as a side dish to roasted meats or poultry, or even as a sophisticated appetizer.
We use winter squash for its naturally sweet and creamy texture. Roasting it brings out its inherent sweetness, which is then beautifully balanced by the richness of balsamic vinegar and the delightful crunch of pumpkin and poppy seeds. A generous drizzle of high-quality Extra Virgin Olive Oil (we recommend Roi Mosto for its exceptional flavor) and fresh rosemary elevate this simple dish to something truly special.
Why You’ll Love This Recipe:
- Easy to Make: Minimal prep time and straightforward instructions make this recipe perfect for busy weeknights.
- Versatile: Enjoy it as a side, appetizer, or even a light lunch.
- Flavorful: The combination of sweet squash, tangy balsamic, and crunchy seeds is irresistible.
- Healthy & Nutritious: Squash is packed with vitamins and antioxidants.
Tips for the Perfect Roasted Squash:
- Squash Selection: Butternut, acorn, or kabocha squash all work wonderfully in this recipe. Choose a squash that feels heavy for its size.
- Even Roasting: Cut the squash into uniform pieces to ensure even cooking.
- Don’t Overcrowd the Pan: Give the squash enough space on the baking sheet to roast properly. If necessary, use two baking sheets.
- Seed Toasting: For an extra layer of flavor, lightly toast the pumpkin and poppy seeds in a dry skillet before sprinkling them over the finished dish.
Frequently Asked Questions:
Q: What kind of squash is best for this recipe?
A: Butternut, acorn, or kabocha squash all work beautifully. We prefer butternut for its creamy texture and sweet flavor.
Q: Can I use a different type of vinegar?
A: While balsamic vinegar is highly recommended for its unique flavor, you could substitute with apple cider vinegar in a pinch.
Q: Can I make this recipe ahead of time?
A: You can roast the squash ahead of time and store it in the refrigerator for up to 3 days. Reheat before blending and finishing with the balsamic, seeds, and rosemary.
Q: Is this recipe vegan/vegetarian?
A: Yes, this recipe is naturally vegan and vegetarian.
Enjoy this delightful Roasted Squash with Balsamic & Seeds – a true taste of autumn!
Roasted Squash with Balsamic & Seeds
Ingredients
- 1 each winter squash
- 3 tbsp Extra Virgin Olive Oil (Roi Mosto)
- 3 tbsp Balsamic Vinegar (Giuseppe Giusti)
- 3 tbsp pumpkin seeds
- 2 tbsp poppy seeds
- to taste Salt
- 1 bunch fresh rosemary
Instructions
- Cut the squash in four, carve out the seeds and sprinkle with salt, fresh rosemary and EVOO.
- Bake for 45 minutes at 350F°.
- Once baked, peel the skin off and place in a pot, add a few cups of water and blend until smooth.
- Cook for a few minutes or until hot.
- Serve with a few drops of EVOO and balsamic vinegar, and a sprinkle of pumpkin and poppy seeds.
- Garnish with fresh rosemary.
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