Calabaza Asada con Salsa Balsámica y Manzanas

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This roasted butternut squash with balsamic sauce and apples is a vibrant vegan dish that celebrates deep, autumnal flavours. The natural sweetness of the squash is beautifully enhanced by the tartness of a homemade balsamic reduction and the aromatic warmth of fresh ginger. It is a visually striking centrepiece that brings together contrasting textures, from the tender, oven-roasted apples to the chewy bite of dried cherries scattered over the top.

Perfect as a plant-based main course or a substantial side dish for a Sunday roast, this recipe is both nutritious and naturally gluten-free. The combination of seasonal fruit and root vegetables makes it a comforting choice for cooler evenings, offering a sophisticated balance of sweet and savoury notes. Serve it immediately while the glaze is glossy and the squash is piping hot for the best results.

Ingredients for Roasted Squash With Balsamic Sauce and Apples

2 large butternut squash (about 1.8kg ), halved, and seeds and membranes removed
1 piece ginger (about 1 inch), peeled and finely chopped
240 ml de vinagre balsámico
2 cucharadas de azúcar moreno
Aerosol de aceite vegetal para cocinar
2 Gala or Golden Delicious apples, cored and thinly sliced
40 g de cerezas secas, picadas

How to make Roasted Squash With Balsamic Sauce and Apples

Heat oven to 204°C. Slice a small piece off the skin side of each squash half, so halves sit flat. Microwave on high in a covered bowl until flesh begins to soften, 2 minutes. Gently simmer ginger, vinegar and sugar in a small saucepan over medium-low heat until liquid decreases by 1/3, 8 to 10 minutes. Remove from heat and set aside. Line 2 large baking sheets with foil and coat with cooking spray. Place squash halves skin side down on baking sheets. Arrange apple slices in cavity of each half. Bake until apples soften, 25 minutes. Remove squash from oven, drizzle with balsamic sauce, return to oven and bake until apples brown, 5 to 6 minutes. Cut each squash half into quarters and transfer to a serving platter with any extra juices. Sprinkle with cherries and serve immediately.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.