Roasted Butternut Squash with Rosemary and Balsamic Vinegar

2 lbs. butternut squash cubes (about 6 cups)

2 T extra virgin olive oil

1 T 1 to 2 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

Directions at kalynskitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer