Pan-Seared Balsamic Butternut Squash with Parmesan

Balsamic Butternut

Stormy days demand warm comfort food. Today we woke to the sounds of the backyard creek rushing, the waves crashing in the bay, and the wind blowing the rain sideways onto the windows. Welcome November! It was a hunkering down kind of day that began with coffee by the fire and was made warm and cosy with family visits throughout the day. This pan-seared balsamic butternut squash side dish is the perfect accompaniment to roast chicken. Butternut squash is readily available in gardens or farm markets now . . . and it’s cheap.

Cubes of pan-seared squash are tossed with freshly seared herbs and a balsamic vinaigrette and served with generous shavings of parmigiano-reggiano. We loved it. Can’t imagine anyone not liking it!

butternut squash

Ingredients

for 4 servings (the photo shows much more squash than you would need for four!)

  • 2 Tbsp. grapeseed oil
  • 5 fresh sage leaves, sliced into thin chiffonade
  • leaves from 4 fresh thyme sprigs
  • 1 medium butternut squash (about 2 lbs.) peeled and cut into 3/4 inch cubes. This should yield about 5 cups.
  • 1 tsp. honey
  • 2 Tbsp. quality balsamic vinegar
  • 2 Tbsp. extra virgin olive oil
  • 1/2 tsp. coarse sea salt
  • 1/2 tsp. freshly ground pepper
  • 3/4 cup Parmigiano Reggiano cheese, shaved (use a vegetable peeler)

Directions

  1. Heat the oil in a large cast iron pan over medium-high heat. When the oil is hot, add the herbs and fry for about 30 seconds. Remove to drain on paper towel.
  2. Add the squash to the pan, tossing to coat with the oil. Spread into a single layer (*this is important to insure even cooking) and cook for about 5 minutes, stirring once or twice.
  3. Lower the heat and continue to cook, stirring occasionally until the cubes are nicely browned and the squash is tender.
  4. Meanwhile, whisk together the honey, balsamic vinegar and olive oil.
  5. Drizzle this vinaigrette over the squash in the pan, then quickly transfer it to a serving dish. Season with salt and pepper. Toss with the sage and thyme and garnish with the parmesan shavings. Serve immediately.

pan-seared squash

This recipe was adapted from theKitchn: Pan-Seared Butternut Squash with Balsamic and Parmigiano Shards

How to peel and cut a butternut squash

Like butternut squash? Here’s another one of my favourites.

Butternut, Feta and Crispy Sage Pizza

Butternut, Feta and Crispy Sage Pizza

Advertisements

About Flavour and Savour @flavourandsavour.com

clean-eating recipes, mostly gluten-free, always delicious!
This entry was posted in side dishes, vegetables, vegetarian meals and tagged , , , , , , . Bookmark the permalink.