Roasted Butternut Squash


  • 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┬áminutes.
  • For the final 10 minutes of cooking, remove from oven and toss with balsamic vinegar.

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