Oven Roasted Butternut Squash With Marsala

Recipe by dicentra
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 3
    tablespoons finely chopped flat leaf parsley
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DIRECTIONS

  • Preheat the oven to 425°. Spread the oil in a large metal baking dish.
  • Add the squash, onions, thyme, nutmeg and a generous pinch each of salt and pepper and toss to coat.
  • 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.
  • Add the Marsala and cook until reduced to a glaze, about 15 minutes.
  • Pour the Marsala over the vegetables, sprinkle with the parsley and toss well. Keep warm until serving.
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