Southern Season

Roasted Fall Squash with Balsamic


Quick Facts:

A perfect addition to your Thanksgiving table!

Serves 6


3 lb assorted fall squash, peeled, seeded an, cut into 1 – 2 inch cubes
(Delicata, Butternut, Kabocha)
1 red bell pepper, seeded and chopped
¼ cup olive oil
Green Walnut Syrup


1. Preheat oven to 425°. Set oven rack in center.
2. Toss all the squashes in a large roasting pan with the olive oil, season with salt and pepper. Place them in the preheated oven. Roast about 15 minutes then toss in the peppers. Roast until just tender when pierced and beginning to brown, tossing occasionally with a spatula, about 15 more minutes.
3. Drizzle of walnut syrup and serve.