Roasted Butternut Squash
Ingredients
| 1 butternut squash, peeled and cut into 3/4 inch chunks. (you may substitute Acorn squash) | ||
| 2 tbs olive oil | ||
| 1 tsp kosher salt | ||
| 1/2 tsp ground cinnamon | ||
| 1 tbs balsamic vinegar |
- Preheat oven to 400 degrees.
- Arrange the squash in a single layer in a baking dish.
- Drizzle with olive oil and salt, stir to coat.
- Roast until the edges begin to brown. About 30 minutes.
- For the final 10 minutes of cooking, remove from oven and toss with balsamic vinegar.
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