Easy Agave and Balsamic Glazed and Roasted Buttercup Squash
Easy Agave and Balsamic Glazed and Roasted Buttercup Squash is a delicious change from the usual brown-sugar loaded winter squash you see this time of year.
I still have a couple more recipes to add to the collection of Carb Conscious Thanksgiving Recipes
I’ve been working on for the last few weeks, but somehow this recipe for Agave and Balsamic Glazed and Roasted Buttercup Squash
just went right to the front of the line. This idea was in my head for about a week, and today I finally got around to cooking it.
This squash was beyond delicious, one of those dishes where I find myself eating it as soon as the photos are shot. It’s also one of those easy Five Ingredients recipes so many people are fond of. If you can add just one more Thanksgiving side dish to your table, this is the one!
You could make this with any type of winter squash, but I’ve been wanting to try some new types and I loved the buttercup squash. I forgot to take a photo before I cut it up, but you can see it in this squash glossary
if you’re curious. I actually cut this squash and left it in the fridge in a Ziploc bag for five days before I finally cooked it, so you can definitely cut it ahead of time.
The combination of Balsamic Vinegar and Agave Nectar brushed on the squash was so perfect! I had a lot of this glaze left over, so in the recipe I reduced the amount from what is shown here.
First I brushed the squash with the glaze and roasted at 400F for 15 minutes. Don’t worry if the glaze runs down to the bottom of the pan, because it will coat the bottom side of the squash in a most delightful way.
Then I turned the squash over, brushed lightly a second time and roasted for 15 minutes more on the second side. Thirty minutes was perfect for these pieces of squash, but you might need a bit longer if your squash pieces are thicker. Grind over some sea salt and black pepper and eat!
Agave and Balsamic Glazed and Roasted Buttercup Squash
(Makes about 4 servings, recipe created by Kalyn)
1 buttercup squash, or other winter squash (about 1.5 lbs.)
2 T Agave Nectar (preferably amber variety)
2 T good quality balsamic vinegar (I used Fini Balsamic Vinegar)
freshly ground black pepper and sea salt to taste
Cut top and bottom end from squash, then sit flat on cutting board and cut in half top to bottom. Use a sharp spoon to scrape out seeds, washing out the inside of the squash if needed. Cut squash into half-moon slices about 1 inch wide. (Any shape of slice will work, but they need to be close to the same thickness.
Preheat oven or toaster oven to 400F. Spray roasting pan with non-stick spray or olive oil. I was using a toaster oven, so I used a 13″ X 9″ roasting pan.) Lay squash in single layer on roasting pan. Mix together agave nectar and balsamic vinegar and brush on top layer of squash. (Some will run down, which will coat the bottom as the squash roasts.)
Roast squash 15 minutes, then turn each piece. Brush second side lightly with the agave-balsamic mixture. (It will look glazed already and you may be tempted not to brush it, but do it so the glaze can run down and coat the other side.) Roast 15 minutes more, or until squash pierces easily with a fork and is lightly browned.
Grind black pepper and sea salt over squash and serve hot. (You could make this easier to eat by cutting off the peeling before eating, but I thought it was simple enough to cut the rind off as you ate it, and I kind of liked the look of the squash with the rind left on.)
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South Beach Diet / Low-Glycemic Diet / Low-Carb Diet Suggestions:
The South Beach Diet cookbooks list butternut squash as phase two, so this is probably phase two for a small serving or phase three if you have a lot. One nice thing is that vinegar lowers the glycemic index of other foods
, so it balances out the sweetness of the squash and agave and makes this a more low-glycemic recipe than just squash alone. This is probably too high on carbs for a traditional low-carb eating plan.
Find More Recipes Like This One:
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count
, which will calculate it for you. Or if you’re a member of Yummly
, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Roasted Squash to Savor:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Roasted Butternut Squash with Rosemary and Balsamic Vinegar
Roasted Acorn Squash with Honey Lime Glazed Pepitas from Food Blogga
Roasted Butternut Squash with Moroccan Spices
Find more Roasted Squash Recipes using Food Blog Search.