Food Network
Home> Recipes> Quick and Easy>
Balsamic Glazed Butternut Squash Recipe

Balsamic Glazed Butternut Squash

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (30)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 30

Showing 11-20 of 30

Sort by:

Newest

  • on August 23, 2010

    Flag

    Was very easy, but not too great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 13, 2010

    Flag

    my husband and i love this side dish! very delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 28, 2010

    Flag

    I continue to try and dd new veggies to our menus and this is a great option for utilizing butternut squash. Good flavor and I used both honey & brown sugar after reading some of the comments. I used fresh squash, peeled and small cubed.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 19, 2010

    Flag

    I made this tonight, and my family loved it. I changed a few things though. I used fresh butternut squash, lemon juice, and zest. I also roasted it with fresh shallots. Everything else I used the same as the recipe called for. It was great! I used all of the balsamic vinegar the recipe called for and it was fine, probably could have used more. I just saw the comment about the brown sugar, I am going to try that next time. I also cooked mine about 40 minutes, and they were not overdone. Thanks Sandra!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 15, 2009

    Flag

    This is my first time cooking butternut squash. I used a fresh squash, not pre-cut frozen pieces, and brown sugar instead of honey. I read the reviews and followed advice, reducing the balsamic vinegar. I also cooked it for about 40 mins to get them a little bit softer, but not soft like yam, it's about where I like my potatoes. It came out pretty good, though I personally wouldn't have minded more balsamic flavor.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 30, 2009

    Flag

    This is an amazing dish. The balsamic vinegar really gives it a nice flavor.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 29, 2009

    Flag

    My husband and I loved this. It did, however, take much longer to cook. I don't like squash to be hard at all when I eat it, I like it roasted until it's soft, like a well cooked sweet potato. I probably roasted it 45-50 min.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 25, 2009

    Flag

    I am not a big fan of Sandra Lee, but this recipe was a hit with my family. I used 2/3 of the balsamic, based on previous reviews. I could have used more, but tasted fine. I would say, use your judgment with the balsamic, some are stronger than others.

    I did not have time nor desire to preheat my oven, etc. So I decided to make it stovetop, and it worked perfectly well. I put all the squash in a 10 in. saute pan, over medium high heat. Sauteed for 5 min. then covered over low heat for another 15 min. DON'T OVERCOOK!! The squash pieces were tender, but still had a bite.

    I am sure the oven yields great results, but if you don't have time to roast, this recipe still works.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 22, 2009

    Flag

    I made this last year for Thanksgiving for the first time. I added dried cranberries and it turned out great! My family wants me to make it again this year. I loved it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 16, 2009

    Flag

    Super good and super easy :
    Few tips:
    Emulsionate well the mix before pouring so it doesn't separate while cooking.
    Protect your baking dish very good (use tin foil, otherwise the balsamic will stick to it and you will have to scrub a lot.
    If you don't have the lemon pepper seasoning just use lemon juice and freshly ground black pepper.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.