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    You are in: Home / Thanksgiving / Balsamic Roasted Squash and Vegetables Recipe
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    Balsamic Roasted Squash and Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    londongavchick's Note:

    This recipe of what I happened to have in the kitchen was a true hit at Thanksgiving. It makes the kitchen smell wonderful and best of all it's very easy.

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    Units: US | Metric

    • 1 kabocha squash or 1 other winter squash or 1 sweet potato
    • 1 yellow onion, sliced into half moons
    • 1 lb frozen peppers and onions, thawed (or use fresh bell peppers)
    • 1 (13 ounce) can quartered artichoke hearts
    • 16 Brussels sprouts, stems removed
    • 5 garlic cloves, minced
    • 4 tablespoons balsamic vinegar
    • 2 tablespoons dried basil
    • 1 tablespoon thyme
    • salt and pepper
    • cooking spray
    • 2 tablespoons fat free balsamic vinaigrette, to taste (I used Whole Foods brand) (optional)


    1. 1
      Preheat oven to 425°F.
    2. 2
      Bring water to boil in medium saucepan.
    3. 3
      Peel and cut squash into 2-3 inch chunks. (Tip: Baking or microwaving squash for a few minutes helps to soften skin).
    4. 4
      Put onion, pepper blend and squash in a bowl and add garlic, spices and vinegar. Toss until all veggies are coated and let marinate 1 hour or overnight.
    5. 5
      Preheat oven to 425°F
    6. 6
      Place marinated veggies into baking dish, sprayed with cooking spray, and bake for 30 minutes, stirring every 15 minutes.
    7. 7
      Bring water to boil in medium saucepan. Add brussel sprouts and cook 5 minutes. Slice into halves or quarters depending on size of sprouts.
    8. 8
      After 30 minutes of roasting veggies, stir brussel sprouts and artichokes into mix and return to oven.
    9. 9
      Bake an additional 15 minutes or until squash is fork tender. Remove from oven and adjust seasonings with salt and pepper. To give a more intense flavor, toss with balsamic vinaigrette. Serve immediately.

    Ratings & Reviews:

    • on December 05, 2012


      Delicious and easy! I bought pre-peeled and diced organic squash from Costco, and this cut out about an hour of the estimated cooking time! I added fresh basil leqves in the last 15-20 minutes of baking. Leftovers were delicious! I'm planning on making this again for Christmas Eve dinner.

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    • on October 19, 2012


      Delicious recipe! I used it as a main dish and had a side salad go along with it. I used the sweet potato and left out the artichoke hearts. I also upped the garlic to 10 cloves (love it). Very happy it used the cooking spray instead of the oil. Will make this again!!!

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    • on December 02, 2006


      This turned out fantastic and I am so happy that only oil spray was used. I had some squash to use up and I love balsamic vinegar, so this was perfect. I marinated for an hour and that was just right for us. I didn't make any changes except to leave out the thyme as I was out. We served this as our main dish along with a nice, hot whole grain roll. Leftovers were great the next day in a green salad. Thanks so much for posting, we would make this again!

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    Nutritional Facts for Balsamic Roasted Squash and Vegetables

    Serving Size: 1 (112 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 56.2

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