Dinner

Roasted Butternut Squash with Rosemary and Balsamic Vinegar is for Dinner.

Roasted Butternut Squash with Rosemary and Balsamic Vinegar takes 20 minutes to prepare.

Roasted Butternut Squash with Rosemary and Balsamic Vinegar takes 40 minutes to cook.

Roasted Butternut Squash with Rosemary and Balsamic Vinegar makes 6 servings.

The ingredients for Roasted Butternut Squash with Rosemary and Balsamic Vinegar are:

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

Here is how you make Roasted Butternut Squash with Rosemary and Balsamic Vinegar:

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.This is also excellent made ahead and reheated. For a holiday like Thanksgiving where there are lots of demands on the oven, it could be cooked early in the day and kept warm in a crockpot while other things bake.Number of Servings: 6Recipe submitted by SparkPeople user LUVALAB.

The nutritional information for Roasted Butternut Squash with Rosemary and Balsamic Vinegar is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 127.6

• Total Fat: 4.8 g
• Cholesterol: 0.0 mg
• Sodium: 10.4 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 6.2 g
• Protein: 1.9 g

The dietary needs meet for Roasted Butternut Squash with Rosemary and Balsamic Vinegar is Vegetarian