Balsamic and olive oil Roasted Butternut Squash

Balsamic and olive oil Roasted Butternut Squash

This is a delightful and tasty side dish perfect for any occasion, especially during the cold winter months when we crave hearty and flavorful meals. This recipe combines the wonderful taste of fresh butternut squash, and the sweetness of our balsamic vinegar. Try the balsamic and olive oil roasted squash next time you are in the mood for a simple yet tasty gourmet dish.

 

  • 2.5 lbs. butternut squash in cubes
  • 3Tbsp Santa Fe Olive Oil Company Australian Frantoio Olive Oil
  • 1 Teaspoon Freshly Chopped rosemary
  • 2tbsp 25 star balsamic vinegar and extra to drizzle on top
  • Pink Himalayan Sea salt to taste
  • Freshly ground pepper

 

  1. Preheat oven to 395 degrees
  2. In a small bowl blend together fresh rosemary, olive oil, and balsamic vinegar.
  3. Place cubed squash into a large bowl and add the olive oil and balsamic vinegar mixture, then toss to cover all the butternut squash.
  4. Place a cookie sheet on a pan.
  5. Place the squash on the cookie sheet in a single layer, and place it in the oven for 20-25 minutes until golden brown and soft.
  6. Remove from oven, and sprinkle with salt, pepper, and more balsamic vinegar to taste.
  7. Toss and enjoy.

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