Recipes — squash RSS

Cranberry-Pear Balsamic Glazed Butternut Squash with Rosemary

Ingredients: 3 cups butternut squash peeled, seeded and diced into 1" pieces  1/3 cup Bella Nonnas Cranberry-Pear White Balsamic Vinegar 1 tablespoon Bella Nonnas Ultra Premium EVOO 3" sprig fresh rosemary, leaves stripped from stem and roughly chopped Sea salt & fresh cracked pepper to taste Cooking Instructions: Preheat the oven to 375. In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat. In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and...

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Roasted Butternut Squash

Ingredients: 1 small butternut squash cut in half lengthwise 1 tablespoon Bella Nonnas Basil Olive Oil (Garlic or Rosemary Olive Oil work well, too) Salt and pepper to taste Chopped walnuts or pecans Cooking Instructions: Preheat the oven to 375. Drizzle the squash with the olive oil Salt and pepper to taste. On a parchment paper lined baking sheet, roast the butternut squash, cut side down, for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part. Plate right side up.  Drizzle with more olive oil, if desired and add your favorite chopped nuts.   TIP:  This is also great with fresh rosemary sprinkled over it. Cooking Time : 35-40 min Servings :...

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