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Roasted Balsamic Butternut Squash with Rosemary
Ingredients
Scale
- 1 butternut squash, peeled and cubed into approximately 1 inch cubes
- 4 T Pinehurst Olive Oil Tuscan Herb Olive Oil
- 2 T Traditional 18-Year Aged Balsamic
- 1 tsp. Rosemary Sea Salt (sold in store)
- 1 tsp. ground black pepper
- Finely chopped Rosemary for garnish
Instructions
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Preheat oven to 400 F.
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Mix together the Tuscan Herb Olive Oil, Traditional 18-Year Balsamic Vinegar, rosemary sea salt and pepper, then toss squash cubes with the mixture.
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Arrange the squash on a parchment paper lined cookie sheet in a single layer.
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Roast 20 minutes, then turn squash and roast about 20 minutes more, or until squash is very soft and starting to get slightly caramelized.
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Remove from oven, serve hot and enjoy!