Layers of flavour are highlighted in a sweet and savoury balsamic-based sauce that pairs perfectly with creamy, slow-roasted butternut squash.
By Laurie Sadowski
- 1 large butternut squash, peeled, cut into 1-inch cubes
- 5 tbsp Della Terra Premium Extra Virgin Olive Oil, divided
- 1/2 cup Della Terra Dark Balsamic (see Twists)
- 3 tbsps raisins
- 2 tbsps finely chopped red onion
- 1/3 cup black olives, chopped
For the Twists: Most balsamic vinegars—especially dark—pair wonderfully here. We featured Cinnamon-Pear, Tangerine, and Dark Chocolate.
Preheat the oven to 425ºF. Toss the squash with 2 tablespoons of the olive oil, then spread on a baking sheet. Bake until tender, about 25 minutes, until just tender. If making in advance, let cool completely before storing in the refrigerator until needed. Otherwise, continue as directed.
While the squash is baking, put the balsamic vinegar option, raisins, and onion in a small saucepan. Bring to a boil then reduce and let simmer until reduced by half and slightly thickened. Stir in the black olives. Set aside.
Heat the remaining EVOO in a skillet over medium heat. Add the squash and cook, until warmed through and slightly browned.
Serves 10 as an appetizer; Serves 4 as a side dish.