Monday, October 22, 2012


ready to serve
roasted butternut squash

the nutritional benefits of butternut squash:

Found this one on line and was totally surprised at how simple could be so delicious.  The already peeled and chopped squash cubes are available at Costco in a 2 lb. package.  This would be great at a holiday meal.


2 lbs. butternut squash cubes (about 6 cups)
2 T extra virgin olive oil
1 T + 1 tsp. best quality balsamic vinegar
1 tsp. fine dried rosemary
sea salt to taste
fresh ground black pepper to taste


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

toss with oil, vinegar and rosemary

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

roast in single layer on baking sheet

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.

No comments: