Roasted Butternut Squash with Butter Extra Virgin Olive Oil & Balsamic Vinegar

  • 2 lbs Butternut Squash Cubes (About 6 cups)
  • 2 tbsp Cindy’s Butter Extra Virgin Olive Oil
  • 1 tbsp + 1 tsp Cindy’s Maple Balsamic Vinegar
  • 1 tsp Very finely chopped fresh/frozen rosemary
  • Sea Salt to taste
  • Fresh ground pepper to taste


  1. Preheat Oven to 400 F
  2. Toss Squash cubes with olive oil, 1 tbsp balsamic vinegar, and rosemary
  3. Put on cookie sheet or dish large enough to hold it in a single layer
  4. Roast until Squash is very soft and starting to get slightly carmalized
  5. About 40 minutes cook time
  6. Remove from Oven
  7. Put squash in a bowl, and toss with additional 1 tsp balsamic vinegar, sea salt and pepper
  8. You can mash slightly
  9. Serve hot

Recipe from: Kalyns Printer Friendly Recipes

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