Butternut Squash with Rosemary and Balsamic Vinegar

Name: Butternut Squash with Rosemary and Balsamic Vinegar
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 lbs. butternut squash cubes (see notes); 2 T extra virgin olive oil; 4 tsp. best quality balsamic vinegar; 1 tsp. very finely chopped fresh or frozen rosemary, or slightly less dried rosemary (see notes); sea salt to taste; fresh ground black pepper to taste

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kalynskitchen.com

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 6

Author : Kalyn Denny

Butternut Squash with Rosemary and Balsamic Vinegar

Ingredients

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2 lbs. butternut squash cubes (see notes)2 T extra virgin olive oil4 tsp. best quality balsamic vinegar1 tsp. very finely chopped fresh or frozen rosemary, or slightly less dried rosemary (see notes)sea salt to tastefresh ground black pepper to taste

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Instructions

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Step 1

Preheat oven to 400 F/200C.

Step 2

Mix together the olive oil, 1 T balsamic vinegar, and rosemary, then toss squash cubes with the mixture.

Step 3

Arrange the squash on a cookie sheet or dish large enough to hold it in a single layer.

Step 4

Roast 20 minutes, then turn squash and roast about 20 minutes more, or until squash is very soft and starting to get slightly caramelized.

Step 5

Remove from oven and toss squash with additional 1 tsp. balsamic vinegar, sea salt, and pepper. You can mash slightly if you want, but I keep mine rather chunky. Serve hot

Step 6

This is also excellent made ahead and reheated. For a holiday like Thanksgiving where there are lots of demands on the oven, it could be cooked early in the day and kept warm in a crockpot while other things bake.