My F&W
quick save (...)
Oven-Roasted Butternut Squash with Marsala
© Mathew Hranek

Oven-Roasted Butternut Squash with Marsala

  • FAST

Most supermarkets carry peeled and sliced butternut squash at this time of year. If you can't find it, buy a large squash, cut it into large pieces and remove the skin with a vegetable peeler.

Plus: Ultimate Thanksgiving Guide

  1. 3 tablespoons olive oil
  2. 3 pounds butternut squash, peeled and cut into 3/4-inch dice
  3. 3 medium onions, coarsely chopped
  4. 1 tablespoon finely chopped thyme
  5. 1/2 teaspoon freshly grated nutmeg
  6. Salt and freshly ground pepper
  7. 1 cup dry Marsala
  8. 3 tablespoons finely chopped flat-leaf parsley
  1. Preheat the oven to 425°. Spread the oil in a large metal baking dish. Add the squash, onions, thyme, nutmeg and a generous pinch each of salt and pepper and toss to coat. Roast for 20 to 25 minutes, or until the squash and onions are tender and lightly browned. Transfer the vegetables to a serving bowl and set the pan over high heat. Add the Marsala and cook until reduced to a glaze, about 15 minutes. Pour the Marsala over the vegetables, sprinkle with the parsley and toss well. Keep warm until serving


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.