Oven Roasted Butternut Squash With Marsala

Total Time
15 mins
30 mins

Food & Wine 1998.

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  • 3 tablespoons olive oil
  • 3 lbs butternut squash, peeled and cut into 3/4-inch dice
  • 3 medium onions, coarsely chopped
  • 1 tablespoon finely chopped thyme
  • 12 teaspoon freshly grated nutmeg
  • salt & freshly ground black pepper
  • 1 cup dry marsala
  • 3 tablespoons finely chopped flat leaf parsley


  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.