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Roasted Butternut Squash with Crunchy Caramelized Onions

Prep Time5 minutes
Cook Time1 hour
Servings - 4 persons


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


  • 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.
  • Do you have a favorite way to prepare butternut squash in the fall? If so, I hope youll share it with me.