You know what I love? (Besides yoga, chocolate, & BL of course)

Roasted vegetables.

Sweet, caramelized, crispy, I don’t know ONE vegetable that doesn’t taste better roasted. Cauliflower, eggplant, tomatoes, the list goes on and on.

This month’s Recipe Redux theme is “Gadget Gifts”, RD’s sharing our favorite kitchen tool and an accompanying recipe. I thought long and hard about this theme- what gadgets do I use the most? My blendtec, food processor &kitchen-aid mixer get almost daily billing but those puppies are also pretty expensive. Great for wedding and splurge gifts, but not so practical for the average gift.

The baking stone however is not only affordable, it’s also a healthy game-changer. This gift will actually make your friends & family eat more vegetables. It’s magic!

I roast a big batch of vegetables almost every week- perfect as a side dish, combined with rice or pasta, stuffed into a burrito or pita pocket, nothing is off limits when it comes to these vegetables. I have no affiliation with the Pampered Chef but it’s the brand I have been using for years and highly recommend their bakeware.

This recipe is inspired by one of my favorite winter dishes: angel hair pasta with balsamic vinegar and caramelized onions. I swapped the pasta for butternut squash for a great side dish for the holidays.

Balsamic Butternut Squash

Ingredients:
1 large butternut squash, peeled and cut into large cubes
1/2 medium onion, chopped into small strips
1 bunch parsley, finely chopped
1/4 cup balsamic vinegar
1 tbsp. dried oregano
1 tbsp. brown sugar (or other sweetener)
1 tbsp. olive oil
1/8 tsp. salt

Preheat oven to 375°F. Combine the butternut squash, onions, vinegar, oil, brown sugar, oregano, and salt in a large bowl. Toss well until everything is mixed together. Spread onto baking stone and bake for 45 minutes. Stir occasionally to prevent sticking and uneven browning.

Remove from oven and toss with parsley- taste great hot or at room temperature!