Balsamic Roasted Vegetables Stuffed Squash

Balsamic Roasted Vegetables Stuffed Squash
Print Recipe
Servings
6
Servings
6
Balsamic Roasted Vegetables Stuffed Squash
Print Recipe
Servings
6
Servings
6
Ingredients
  • 3 acorn, confetti or delicata about 1 pound each
  • 1 large red onion chopped large
  • 1 1/2 cups carrots chopped
  • 1 1/2 cups zucchini chopped
  • 1 pound eggplants peeled, cut into small cubes
  • 1/4 cup olive oil
  • 3/4 teaspoon kosher or sea salt
  • 1/2 teaspoon dried basil
  • 1 tablespoon garlic minced
  • 1/2 teaspoon red pepper flakes optional
  • 1/2 cup balsamic vinegar reduced by half or more, to a syrup
  • fresh parsley chopped, for garnish on top
Servings:
Units:
Instructions
  1. For the squash, preheat oven to 375 degrees. Cut squash length wise, remove seeds. Lightly rub 1 teaspoon olive oil on flesh side.
  2. Place squash flesh-side down on a parchment or foil lined baking sheet pan. Bake until tender, about 30 - 45 minutes. This can be done up to four days in advance if desired.
  3. For the vegetables, preheat oven to 425°F. Line sheet pan with foil or parchment paper.
  4. Toss vegetables with olive oil, salt and place on sheet pan. Cook until vegetables are tender and nicely browned, about 30-35 minutes, stirring occasionally. To speed up the cooking process, cook vegetables on two sheet pans, on a single layer.
  5. While vegetables are cooking, warm up squash halves if they are cold. Remove vegetables from oven and toss with basil, garlic, and red pepper flakes (optional).
  6. Gently scoop out cooked squash from skin, keeping skin intact, and add to vegetables. Mix well. Portion cooked vegetable mixture into squash halves. Drizzle with balsamic reduction, serve.
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