These butternut squash rounds are crazy easily and delicious, they're dressed with a super yummy tangy and sweet ginger-balsamic reduction. You can lay these beauties over a bed of baby greens or some tri-colored quinoa for something a little more substantial.
1 large butternut squash
Refined coconut oil
Salt, to taste
1-inch piece of ginger, chopped into small pieces
1/3-1/2 cup aged balsamic vinegar
Preheat the oven to 400°F.
Using a sharp vegetable peeler, carefully peel the butternut squash to remove the rind. Cut into thin and even discs.
Place squash rounds on a cast iron pan or a lightly greased baking dish. Drizzle with some refined coconut oil, about a tablespoon and a dash of salt to your liking.
Roast for 30 minutes, or until fork tender.
5 minutes before you pull the squash from the oven add the ginger and vinegar to a small sauce pot and simmer on low for several minutes. Remove from heat and allow it to cool slightly, it will thicken up as it cools.
Drizzle the balsamic reduction over the squash before serving.
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