I initially made this dish with my Hoison Glazed Salmon. This dish is completely amazing. I have made it twice since my initial love-at-first-taste experience. I did not add vegetables to the squash dish, and to be honest, it truly doesn't need it. The caramelized onions are absolutely divine, and I will definitely be making this dish again and again in the very near future.
Cooking time, 45 minutes. Serves 4 as a side.
1 medium sized butternut squash, peeled and diced
1 medium zucchini, peeled and diced (I omitted this because I didn't have one. Feel free to add other vegetables you have laying around, i.e. carrots, potatoes)
1-2 Tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 large sweet onion, thinly sliced
1 Tablespoon olive oil
1-2 Tablespoons balsamic vinegar
Preheat oven to 400 degrees. Peel squash, remove seeds with an ice cream scoop, and dice into bite-sized pieces. Place squash in a casserole dish and toss with other vegetables (if using), olive oil, salt and pepper. Roast for 20-30 minutes, until fork tender. Tast and adjust seasonings as needed.
While your squash roasts, caramelize your onions. Heat a tablespoon of olive oil in a medium saucepan over medium heat. Add sliced onions and stir until softened, about five minutes. Lower heat to low-medium low, and add in 1 tablespoon balsamic vinegar. Stir, and allow to cook for another 5-10 minutes. After this time, check your onions, and if you really like balsamic vinegar (like I do), you can add another tablespoon. Continue to stir occasionally for another 10 minutes or so, until the onions are nicely caramelized and the balsamic vinegar has reduced.
When your butternut squash is ready, toss it with the balsamic glazed onions. Taste, and adjust seasoning as necessary.