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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
Instructions
- 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.
- Meanwhile, in a large bowl toss broccolini, tomatoes, bell peppers, garlic, vinegar, truffle salt, black pepper and remaining 2 tablespoons oil until well coated.
- 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!
Nutrition information
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?
Amy (Savory Moments) says
Very interesting combination of flavors here! The tomatoes are different, but I'm glad it turned out well.
Joanne (eats well with others) says
Ooo the truffle salt sounds like the perfect way to dress up all these roasted veggies!
Heather // girlichef.com says
Mmmmm...truffle salt. I love how colorful this dish is, and it's so healthy!