Roasted Butternut Squash & Broccolini with Truffle Salt #12WksWinterSquash

This recipe came to be when I found myself with half a butternut squash and a whole bunch of random produce that needed to be used up before it all spoiled. I was a little leery of combining tomatoes with the squash at first, but I'm so glad I did, because it went together beautifully!

This dish has it all - creamy, caramelized butternut squash, slightly crispy broccolini, sweet baby bell peppers, tangy white wine vinegar and juuuust enough garlic. Plus a touch of truffle salt.

Woah, Nelly.

I need to get bold with combining odds and ends from my produce drawers more often! This is a very worthy addition to this year's 12 Weeks of Winter Squash celebration. Can you believe it's already halfway over?!

📖 Recipe

Roasted Butternut Squash & Broccolini with Truffle Salt #12WksWinterSquash

This dish has it all – creamy, caramelized butternut squash, slightly crispy broccolini, sweet baby bell peppers, tangy white wine vinegar and juuuust enough garlic. Plus a touch of truffle salt.

Big Flavors from a Tiny Kitchen - Ashley Covelli

Print Recipe Pin Recipe

Servings: 4 servings

Course: Side Dish

Cuisine: American

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Ingredients

  

1x2x3x?

• 1 pound butternut squash sliced about ¾-inch thick
• ¼ cup tablespoons extra virgin olive oil divided
• fresh thyme sprigs about 1 tablespoon leaves total
• 1 bunch broccolini trimmed
• 1 cup grape tomatoes halved
• 8 baby bell peppers trimmed and halved
• 2 cloves garlic thinly sliced
• 2 tablespoons white wine vinegar
• ½ teaspoon truffle salt
• ¼ teaspoon freshly cracked black pepper

Method

 

1. Preheat oven to 400°F. Place squash on a baking sheet and drizzle with a 2 tablespoons of oil. Scatter thyme leaves over top and roast for 20 minutes.
2. Meanwhile, in a large bowl toss broccolini, tomatoes, bell peppers, garlic, vinegar, truffle salt, black pepper and remaining 2 tablespoons oil until well coated.
3. Remove squash from oven, flip and scatter broccolini mixture over top. Return to oven and continue roasting for another 15 minutes or until squash is tender. Taste for seasoning and adjust if necessary. Enjoy!

Did you make this recipe?

Leave a comment + star rating below to let people know how it was!

Interested in checking out what else we've been cooking up for this year's 12 Weeks of Winter Squash?