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