Balsamic Honey Roasted Butternut Squash Recipe

I don’t know about you but I love to grill veggies in the fall. Those fabulous fall flavors are made even better with grilling. Squash, Brussel sprouts, peaches and more are just a few of the best fall flavors that are made even better when grilled – think grilled peaches topped with ice cream! Here’s a recipe courtesy of COOKINA. 

cookina-grilling-sheet

Picture courtesy of COOKINA

disclosure affiliate no compensation

In case you haven’t heard of COOKINA, it’s a Reusable Grilling Sheet. The COOKINA Barbecue allows users to grill up their favorite fall foods with no mess. 

COOKINA Barbecue Reusable Grilling Sheet is an innovative solution offering home cooks a non-stick, easy-clean and healthy grilling & cooking experience. Ideal for using as an alternative to aluminum foil, users can utilize this product by placing the reusable grilling sheet over the grill to cook up dishes without having to use oil or needing to clean the grill afterwards. Additionally, users can still achieve the coveted grill marks on foods. COOKINA Barbecue Reusable Grilling Sheet is 100% non-stick and PFOA free, reusable, reversible, easy to clean and easily cuts to size, as well as allows for oil and fat-free cooking for a tender, juicy and tasty meal. It is available for $14.99 here

Now for the Recipe…

Balsamic Honey Roasted Butternut Squash

balsamic-honey-roasted-butternut-squash

Photo courtesy of COOKINA

Ingredients:

  • 2 lbs. butternut squash, peeled, cut in half lengthwise and cut into ½-inch thick slices
  • 2 Tbsp. extra virgin olive oil
  • 1 C. balsamic vinegar
  • ¼ C. honey
  • Salt and freshly ground

Directions:
(Makes 4-6 Servings)

  1. Place a COOKINA Barbecue sheet on your grill.
  2. Place butternut squash slices in a large bowl and mix with olive oil until all of the slices are evenly covered.
  3. Place on hot grill and roast for about 25-30 minutes or until squash has browned. In the meantime make the balsamic honey reduction by combining the honey and vinegar in a large, shallow non-stick pan.
  4. Reduce the mixture over medium heat, stirring frequently, until reduced to ½ cup. Be careful not to over boil. Reduce heat if necessary.
  5. The whole process requires roughly 20-25 minutes. Remove butternut squash from the grill and lay them on a platter.
  6. Season with salt and pepper. Using a spoon drizzle some of the honey/ vinegar reduction and serve. Reserve the rest of the reduction for other uses like salad dressings and roasted vegetables.

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