Balsamic-Glazed Squash

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This has become my favorite squash recipe. Actually, I couldn't stand squash until my mom made this for us a year ago. Since then, I've made it at least 20 times and various guests (or church dinner goers have loved it. My preference is to peel and cube the squash and add extra shallots and balsamic. I've used delicata (fav, acorn, kabocha and butternut. All work. Sometimes I don't have hazelnuts and have either used pecans or skipped nuts. I do like it with nuts of some sort.

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Was trying to find a different way to cook squash and this one was great. Really easy and flavorful. I left out the nuts and didn't miss them. Will definitely be making this again.

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My husband and I are big squash fans, and balsamic fans - but we were not fans of this recipe. Very little sweetness remained from the honey, and the shallots seemed to overpower the dish. Won't make this again.

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Amazing, I did not have hazelnuts so I used pecans, just had to watch I did not burn them. Taste is outstanding!!

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Delicious! I prefer it sweeter, so next time I'll add more balsamic & honey as well as cut it into wedges so all the goodness balances on them better.