balsamic-glazed roasted butternut squash and brussel sprouts

Last week, my mom came over to finish the second season of Stranger Things with my older daughter and I. We ate Eggos to celebrate. Also, coffee and ginger cookies. And, in keeping with our snacky supper theme, the roasted brussel sprouts and butternut squash with a balsamic reduction glaze and pomegranate seeds that I had made as an experiment…and to counterbalance all the sugar. We — mostly my mother and I — ate all of it, every single little caramelized chunk of sweet butternut, blackened lacy piece of sprout, and juicy pomegranate jewel.

I made it again Saturday afternoon, this time when there was still daylight so I could take photos. Some friends had popped in for a visit, so while we caught up on life, I chopped veggies and snapped photos.

Once the veggies were roasted, I transferred them to a platter and dressed them prettily before snapping the last couple pictures and then scooping some into a bowl and plopping back down on my rocker.

“Feel free to help yourself,” I said, gesturing at the platter with my fork, my mouth full.

And they did.

Balsamic-Glazed Roasted Butternut Squash and Brussel Sprouts
Adapted from Ree Drummond of The Pioneer Woman.

Leftovers are great, but I still think this is best served fresh from the oven, either warm or at room temperature.

For the glaze, I used a fancy blackberry balsamic vinegar that my aunt gave me. Unfortunately, the fruity flavor dissipated with the cooking, so maybe just use regular balsamic and then add the fancier stuff at the end for a flavor boost?

1 butternut squash, peeled, seeded, and cubed
2 pounds brussel sprouts, trimmed and quartered
1-2 red onions, cut into chunks
Olive oil
½ -1 teaspoon chili powder
Salt and black pepper
Balsamic vinegar reduction glaze (see below)
½ cup pomegranate seeds

On a large, sided baking sheet, toss the onions, butternut, and brussel sprouts with plenty of olive oil. Sprinkle with chili powder and lots of salt and pepper. Bake at 450 degrees for 25-35 minutes, or until the butternut is fork-tender.

While the veggies are roasting, make the reduction glaze…

Balsamic vinegar reduction glaze:
1 cup balsamic vinegar
¼ cup brown sugar

Bring the vinegar and sugar to a boil over medium high heat and then simmer for 15 – 20 minutes. It’s easy for this glaze to take on a slight burned flavor, so take care not to cook for too long. Also, if you like (and I did), stir in a tablespoon of fresh balsamic at the end to sharpen the flavors.

Transfer the roasted veggies to a serving platter and drizzle the glaze over top (you probably won’t use all of it). Scatter the pomegranate seeds over top and sprinkle with more freshly ground black pepper.

This same time, years previous: 2016 book list, sex for all creation, old-fashioned sour cream cake donuts, 2014 book list, cheese ball, hot buttered rolls, bacon-jalapeno cheese ball, for my walls, spaghetti carbonara.