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Maple Butternut Squash



Adapted from Taste of Home recipe


  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 4 T of The Olive Bin's Milanese Gremolata Olive Oil
  • 3/4 tsp salt
  • 1/4 tsp fresh ground pepper
  • 2 T minced fresh gingerroot
  • 3 garlic cloves, minced
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1 small sweet onion, finely chopped
  • 1/3 C of The Olive Bin's Maple Balsamic Vinegar
  • 1 C roasted sweet red peppers, coarsely chopped


  1. Preheat oven to 425 degrees F. In a bowl, toss squash with 2 T of the olive oil, salt, and pepper; divide between two 15x10x1" baking pans. Roast 35-45 minutes or until tender, stirring occasionally and rotating pans halfway through.
  2. In a skillet, heat remaining olive oil over medium heat. Add ginger, garlic, and red pepper flakes (if desired); cook and stir 1 minute. Add onions; cook and stir 3-4 minutes longer or until tender. Stir in balsamic vinegar; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until syrup is slightly reduced.
  3. Place squash in a bowl. Add red peppers as well as the onion mixture; toss.


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