It’s the week of Thanksgiving and you might be looking for one last side dish. Pick up a butternut squash and I bet you have the rest in your pantry. Roasting butternut squash is super easy and completely tasty. I love the balsamic vinegar in this recipe.
You can prep your butternut squash in the morning and throw it in the oven thirty minutes before dinner.
Roasted Butternut Squash
2 cups butternut squash, peeled, seeded and cubed
3 T olive oil
2 T balsamic vinegar
2 T unsalted butter, melted
Preheat oven to 425 degrees. Mix together olive oil, balsamic vinegar, and butter. Toss the butternut squash in mixture. Pile squash into a single layer on a baking sheet lined with parchment paper. Then season well with salt and pepper. Roast, stirring once about halfway through, until fork-tender and golden brown, 20 to 25 minutes. Remove from the oven. Serve warm.