roasted butternut squash*

This week has been very busy with trying out tons of new recipes, and some were a hit and others not so much! This butternut squash recipe, much to my surprise, was a hit! I seriously thought that we would have tons left over, but it was quite the opposite.

I know some people aren't fans of squash because of the texture. Squash can be very mushy and stringy, but this recipe reminded me a lot of roasted potatoes. When it gets oven roasted it gets very crispy on the outside and really not the typical squashy texture. And I LOVE rosemary! Oh, and the balsamic also adds a very tangy and yummy taste that makes you think - what is that? good!

Roasted Butternut Squash with Rosemary and Balsamic Vinegar
from Kalyn's Kitchen

2 lbs. butternut squash cubes (about 6 cups)
2 T extra virgin olive oil
1 T + 1 tsp. best quality balsamic vinegar
1 tsp. very finely chopped fresh or frozen rosemary, or slightly less dried rosemary (be sure it's especially finely chopped if you use dried rosemary)
sea salt to taste
fresh ground black pepper to taste

Preheat oven to 400 F/200C. Mix together the olive oil, 1 T balsamic vinegar, and rosemary, then toss squash cubes with the mixture.

Arrange the squash on a cookie sheet or dish large enough to hold it in a single layer.

Roast 20 minutes, then turn squash and roast about 20 minutes more, or until squash is very soft and starting to get slightly caramelized.

Remove from oven and toss squash with additional 1 tsp. balsamic vinegar, sea salt, and pepper. You can mash slightly if you want, but I keep mine rather chunky. Serve hot.



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