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Balsamic Glazed Butternut Squash Recipe

Balsamic Glazed Butternut Squash

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Average Rating:

Total Reviews: 30

Showing 21-30 of 30

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  • on October 22, 2009

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    A GReat Way to try Butternut Squash!!! I simply used 2 tbsp of the balsamic and rough chopped an onion to roast with it.......It turned out to be a awesome savory side dish! TRY IT!!!!!

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  • on October 17, 2009

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    I didn't grow up eating butternut squash but as an adult I love it.
    This recipe made my whole family love it also. I must admit i eyeballed the measurements and perhaps that is why the Balsamic didn't over power the veggie. it was delicious!!

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  • on October 12, 2009

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    But this wasn't it. Kids hated, but I think I hated it more. As the other reviewers stated, the basalmic was way too overpowering. I guess I will still keep looking for the butternut squash recipe.... :(

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  • on October 05, 2009

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    I made this recipe because my Mom loves balsamic (I can take it or leave it. We both loved it! I did not find the balsamic too overpowering. I did not have lemon pepper so I used fresh ground pepper with a few drops of lemon juice and it worked perfect. We can't wait to try it again.

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  • on September 29, 2009

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    Hello to all those cooks who feel bad when their FOOD NETWORK recipe doesn't turn out like it did on TV,

    I can't tell you how many times I have seen a recipe on a show at Food Network, wanted to make said recipe, found it on the website, only to find that it is different in measurement or steps or even ingredients than what was said on the show. This is why I always Tivo the show whose recipe I want to make.

    In this case, Sandra SAID about 2 tablespoons balsamic, not a 1/4 cup. Since I saw how many people had not liked this recipe, I combined the coating ingredients in a separate bowl, heating the honey to make it easier to stir, and adding the balsamic a tablespoon at a time to make sure it didn't get out of hand. Since there is 4 tablespoons in a quarter cup, I could see how people didn't like it as written on the site.

    My personal taste was about 1.5 tablespoons of vinegar, and a little extra lemon pepper (my lemon pepper was old so probably weaker. Oh, and don't forget to stir a few times during cooking as the sugar in the balsamic will burn.

    I liked this recipe.

    Please consider trying it again sometime.

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  • on February 17, 2009

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    I agree with the other reviewers. Way too strong a flavor for butternut squash. Looked good, but the balsamic gave it a strange pungent quality.

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  • on January 25, 2009

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    This is an excellent, unique way to make butternut squash. Make sure to use a high quality lemon pepper seasoning.

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  • on January 24, 2009

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    I LOVE balsamic vinegar, however I could not eat this it way over powered the butternut squash! Would not make this again!

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  • on January 22, 2009

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    I saw Sandra do this side this week and realized I had everything needed already. I made it this afternoon to accompany Alton's meat loaf and my dinner was spectacular! I used an actual butternut squash and the balsamic vinegar was a perfect pairing with the squash. Will do again.

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  • on January 19, 2009

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    I followed the recipe exactly as written, and found the butternut squash overpowered by the balsamic vinegar and the dish did not have great "mouth-feel" or texture. Also, I think as a matter of taste, the recipe calls for a bit too much lemon pepper.

    Both my family and I were not impressed with this recipe. It will not make a return to our dinner table.

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