Roasted Butternut Squash with Rosemary and Balsamic Vinegar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 lbs. butternut squash cubes (about 6 cups)2 T extra virgin olive oil1 T + 1 tsp. best quality balsamic vinegar1 tsp. very finely chopped fresh or frozen rosemary, or slightly less dried rosemary (be sure it's especially finely chopped if you use dried rosemary)sea salt to tastefresh ground black pepper to taste
Preheat oven to 400 F/200C. Mix together the olive oil, 1 T balsamic vinegar, and rosemary, then toss squash cubes with the mixture.
Arrange the squash on a cookie sheet or dish large enough to hold it 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 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.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user LUVALAB.
Arrange the squash on a cookie sheet or dish large enough to hold it 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 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.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user LUVALAB.
Nutritional Info Amount Per Serving
- Calories: 127.6
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 10.4 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 6.2 g
- Protein: 1.9 g
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