Balsamic Glazed Butternut Squash

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Was very easy, but not too great.

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

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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.

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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!

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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.

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

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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.

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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.

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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!

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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.