Caramelized Roasted Squash

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The great thing about this sweet-and-sour squash is that you don’t have to do any peeling. Let the guests take care of it.

Tags: Intermediate, One Hour +, Side Dishes, Vegetables, Baking, Thanksgiving, Vegetarian
Serves: 4
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 55  minutes
Total: 70  minutes

Additional Information


1/4 tsp (1 mL) freshly ground black pepper
1/4 tsp (1 mL) salt
1/4 cup (50 mL) PC Splendido Balsamic Vinegar of Modena - Two Leaf
1/4 cup (50 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1/4 cup (50 mL) PC 100% Pure Maple Syrup
1 butternut squash
1 red onion peeled and cut into 1/2-inch (1 cm) wedges
1 tbsp (15 mL) thyme fresh leaves


  1. Preheat oven to 400ºF (200ºC)
  2. In a bowl, whisk together vinegar, oil, maple syrup, salt and pepper.
  3. Cut squash in half lengthwise. Scoop out seeds. Place cut side down on cutting board; cut in half crosswise. Cut into wedges 1 inch (2.5 cm) thick at the peel.
  4. In a large bowl, toss squash and onion with vinegar mixture. Place on rimmed baking sheet.
  5. Bake in centre of oven for 30 minutes. Turn vegetables. Bake another 20 to 25 minutes or until squash is tender. Sprinkle with thyme. 



Chef's Tips

Leave the root end on the red onion in order to keep the wedges intact.


Nutritional Information

Calories 256 Cal
Fat 14 g
Sodium 153 mg
Carbohydrate 31 g
Fibre 3.6 g
Protein 1.5 g