Name: Roasted Balsamic Butternut Squash with Rosemary
Ingredients: 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

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

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Instructions

Preheat oven to 400 F.
Mix together the Tuscan Herb Olive Oil, Traditional 18-Year Balsamic Vinegar, rosemary sea salt and pepper, then toss squash cubes with the mixture.
Arrange the squash on a parchment paper lined cookie sheet in a single layer.
Roast 20 minutes, then turn squash and roast about 20 minutes more, or until squash is very soft and starting to get slightly caramelized.
Remove from oven, serve hot and enjoy!