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This was really good! I made it as a side to Mean Chef's Chicken With Marsala, Mushrooms and Gorgonzola 81675. I ended up roasting the squash and onion/spices on a baking sheet and then boiling the marsala in a sauce pan, instead of using the same pan for everything. Also, I used about 1/4 tsp ground nutmeg because I didn't have fresh. Other than that, I made no changes to the ingredients. My veggies had to roast about 35-40 minutes before they were lightly browned. Also, watch the marsala reduction closely---mine didn't need the full 15 minutes to turn to glaze and ended up burning and I had to start over with the marsala, carefully watching and stirring the second time--about 10-12 minutes. I enjoyed this recipe and think it would be very complimentary to most marsala chicken recipes. Thanks!

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Dr. Jenny April 10, 2010
Oven Roasted Butternut Squash With Marsala