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An easy and healthy side dish, these roasted butternut squash and chestnuts are bursting with flavor! Throw this together in no time for a quick veggie side that will knock your socks off! These may “disappear” while cooling on the counter, so you may want to double the recipe.
1 large butternut squash, peeled and sliced
2 tablespoons oil
salt, to taste
pepper, to taste
2 tablespoons Bartenura Balsamic Vinegar
2 tablespoons Gefen Honey
1 (5.2-ounce) package Gefen Roasted and Peeled Chestnuts
Preheat oven to 425 degrees Fahrenheit.
Mix oil, salt and pepper and pour over the butternut squash. Roast for twenty minutes.
Combine balsamic vinegar and honey. Roughly chop chestnuts.
After twenty minutes, remove butternut squash from oven and brush with balsamic glaze. Add the chestnuts.
Roast for another 5-10 minutes, or until squash is tender.
Photography by Tamara Friedman
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