Roasted Butternut Squash with Balsamic Brown “Butter”

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Butternut Squash with Balsamic Brown Butter

I’m not sure what it is about winter, but as soon as the temperature drops I face the dilemma of craving crazy comforting food and my crazy comfortable bed! Given that I can’t cook from under my blanket, during this time of the year, I’m usually creating super quick recipes that basically cook themselves. You know, the anti-recipe, kind of recipe. Enter this squash. Couldn’t be easier. Couldn’t be more comforting! Leaving you tons of time for weekend binge-tv netflix watching’! (I just started Scandal!) 😉 Happy Saturday folks and have a great week!

Roasted Butternut Squash with Balsamic Brown “Butter”

(Printable Recipe)


1 small butternut squash–quartered, seeds removed

olive oil



2 tablespoons Earth Balance (or butter, margarine, etc.)

2 teaspoons balsamic vinegar

1 tablespoon pecans–toasted and chopped

fresh herbs to garnish


*Preheat oven to 400 degrees F. Wash squash, quarter, remove seeds, and add to a large baking dish. Drizzle with ~2 tablespoons olive oil. Sprinkle with salt and pepper. Roast for 45 – 60 minutes, depending on size of squash, until tender. Set aside.



*Melt Earth Balance over medium heat in small saucepan. Once it turns light brown, remove from heat and whisk in vinegar. To serve, drizzle balsamic brown butter on roasted squash. Sprinkle with pecans and herbs. Enjoy!



Butternut Squash with Balsamic Brown Butter

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Looks delicious! I’m going to do this next time with my squash. Thanks! Have a great week!

  2. To my surprise, I realized that I’ve never had butternut squash with balsamic vinegar. I love your vinegar + butter sauce on it. Sounds really yummy!