Butternut squash…I feel like it is my mission in life to not only help others spend less on groceries, but also to know what to do with the groceries when they buy them.

As autumn approaches, the prices of fall fruits and vegetables plummet. At our house, we do our best to take advantage of these savings by bringing more variety to our diet and eating seasonally.

My oldest son once said “Wow,” it’s like a party in my mouth…after taking a bite of steamed butternut squash, garnished with a dash of brown sugar and cinnamon. I was just thrilled that he was so excited about eating the seasonal squash I’d prepared for my family!

Here’s a perfect roasted butternut squash recipe for you to try this fall or winter season!

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Roasted Butternut Squash with Crunchy Caramelized Onions

Here is what you make when you see butternut squash on sale at your grocery store!

Prep Time5 minutes minutes

Cook Time1 hour hour

Servings - 4 servings

Ingredients 

1x2x3x

• 1 large butternut squash
• 1/4 cup water
• 1 Tbsp olive oil
• 1 Tbsp white sugar
• 1 Tbsp balsamic vinegar
• 1 large white onion sliced
• 2 celery stalks sliced
• 3 Tbsp butter or margarine
• 3 Tbsp brown sugar
• Dash of cinnamon

Instructions

• Preheat oven to 400 F.
• Cut squash in half, lengthwise and place flesh side up in a glass baking dish (9x13 inch). Add water and place uncovered in oven. Steam-roast for 45 to 60 minutes or until all flesh is tender.
• While squash is cooking, put olive oil, white sugar and balsamic vinegar into a small skillet; add onion slices and cook on medium heat for five minutes. Turn heat to low/simmer and cook for another 30 minutes, stirring occasionally. Once the onion mixture is caramelized, combine with celery.
• Scoop out the flesh of the cooked squash and mix with butter, brown sugar and cinnamon. Place the squash mixture into a serving dish, adding the caramelized onion and celery mixture over the top.
• Serve warm.