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.