Roasted Winter Squash

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I served this dish for Thanksgiving, since we are trying to eat healthier and try new things. My 9 year old niece loved it, as did the rest of us. The only question is, do you have nutritional information on the dish? I am on a tracking website to help loose weight and I dont know what to put in for it.

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I actually plan meals around this dish, it's soooo good. I found a molassas and a balsamic vinegar that are great tasting right out of the bottle. It helps balance the seasoning. I have not tried this pureed, as I prefer some tooth to the butternut. Thank you so much Michael!

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Tried this last nite with a great steak. OMG this was just great to pair witht the strong flavor of the steak. I think I will cut back slightly on the vinegar but otherwise this is on the money

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This is such a delicious recipe, that it's worth struggling with peeling the squash. The savory sweet combination is unbeatable. Yum.

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You are the best, Michael. After viewing your show today I had to test this squash for my holiday table. The ingredients were a perfect blend, . I will repeat this recipe and freeze it ( perfect, also to be used in my won ton ravioli and toss into risotto for a fireside meal this weekend.

Maggie

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I've hated squash since I was a kid. I tried this recipe for the benefit of the rest of my family for Thanksgiving. Only changes ... omitted the sugar (hubby is diabetic and left the squash in cubes (because I missed reading that part. I tried it because it smelled so good ... MAJOR hit with all the family and especially me, the squash hater. Who knew? This recipe is a definite keeper.

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We loved this! The flavors come together in a surprisingly delicious way. I don't even like winter squash and I loved this. I used acorn squash and mashed it with a potato masher for the chunkiness. Make it. . .it's delicious.

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This recipe is so versatile, I love it. You can serve it as a side dish without pureeing it; you can make butternut squash ravioli by spooning the puree into won ton sheets; you can use the puree as a base for butternut squash risotto; you can mix it with a container of vegetable stock for a delicious soup. The flavor has so many dimensions--I can't have a holiday without it now. Bravo Michael!

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I have roasted squash with just olive oil, pepper and rosemary and with just maple syrup. This was a nice change up with aspects of both. I did 1/6th.. since I just had 1 lb. It was enough for 3 people.
I did not put it in the food processor and next time I would either process it not cook it quite so long. I liked it the way it was, but my husband found it too soft.