We have been working really hard to stay on track with our meal planning. Since my husband and I both work full-time, knowing what we are eating ahead of time makes our lives SO much easier. We need meals that can be thrown together quickly (because of what time we get home), so we prep what we can ahead of time and the crock pot is our bestie!
We got off the meal plan train since we were always cooking the SAME foods. It got boring. We have been trying to get creative with our meals, and this side dish is one of our new favorites. This balsamic roasted butternut squash and onions is simple, but SO GOOD! The secret to getting the perfect roasted squash is to make sure you only coat it lightly with the oil & balsamic at first. (too much and the squash will steam in the oven instead of roast… leaving you with mushy squash! ew!)
You will need:
- Butternut squash peeled and cubed (I buy mine pre-cut from Trader Joes’s)
- 1 small onion (red or sweet)
- Olive Oil
- Balsamic Vinegar
I don’t measure this out, since it all depends on how much squash you have. Put the squash in a bowl and sprinkle with salt and pepper. Then put a very light drizzle of olive oil, enough to barely coat it. Then do the same with the onions, try to cut these with the stem to keep them all attached. Place on a roasting pan and put in a 400 degree oven for 20 minutes. Be sure to give the squash plenty of space on the pan to roast! Take the pan out, drizzle with balsamic and toss everything around. (I use tongs to flip the onions, if they don’t stay together they will burn) Pop it back in the oven for another 20-30 minutes.
The squash is lightly caramelized on the outside, soft on the inside. The onions are sweet and tangy… the perfect compliment to the squash. You could easily make a meal of this, but adding crumbled feta or goat cheese and throwing it all on a bed a spinach tossed with a bit of olive oil. So good!