Add a sweet and savory touch to your holiday spread with this Roasted Butternut Squash with Sage and Arlotta Peach Balsamic Vinegar . This side dish is all about fall flavors—caramelized squash, fresh sage, and a touch of fruity balsamic. It’s a holiday recipe that’s as beautiful as it is delicious!
10 min
25-30 min
4 pers
Ingredients
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tbsp Arlotta Peach Balsamic Vinegar
- 1 tbsp Arlotta Extra Virgin Olive Oil
- Salt and pepper, to taste
- 2 tbsp fresh sage, thinly sliced
- ¼ cup crumbled feta or goat cheese (optional for added creaminess)
Directions
Step 1
Prep and Roast : Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the cubed butternut squash with Arlotta Extra Virgin Olive Oil, salt, and pepper. Spread the squash on a baking sheet in a single layer.
Step 2
Roast to Perfection : Roast the squash for 25-30 minutes, stirring halfway through, until it’s tender and caramelized around the edges.
Step 3
Add the Peach Balsamic : Remove from the oven and drizzle with Arlotta Peach Balsamic Vinegar. Sprinkle the fresh sage over the top, and gently toss to coat.
Step 4
Garnish and Serve : For a creamy finish, top with crumbled feta or goat cheese before serving.
