Oven Roasted Butternut Squash With Marsala

“Food & Wine 1998.”
READY IN:
45mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 44.37 ml olive oil
  • 1360.77 g butternut squash, peeled and cut into 3/4-inch dice
  • 3 medium onions, coarsely chopped
  • 14.79 ml finely chopped thyme
  • 2.46 ml freshly grated nutmeg
  • salt & freshly ground black pepper
  • 236.59 ml dry marsala
  • 44.37 ml finely chopped flat leaf parsley

Directions

  1. Preheat the oven to 425°. Spread the oil in a large metal baking dish.
  2. Add the squash, onions, thyme, nutmeg and a generous pinch each of salt and pepper and toss to coat.
  3. Roast for 20 to 25 minutes, or until the squash and onions are tender and lightly browned. Transfer the vegetables to a serving bowl and set the pan over high heat.
  4. Add the Marsala and cook until reduced to a glaze, about 15 minutes.
  5. Pour the Marsala over the vegetables, sprinkle with the parsley and toss well. Keep warm until serving.

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