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Roasted Butternut Squash & Broccolini with Truffle Salt #12WksWinterSquash

Roasted Butternut Squash & Broccolini with Truffle Salt
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
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Servings: 4 servings
Course: Side Dish
Cuisine: American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients
  

  • 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!

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