Some years, the butternut squash never seems to stop coming. Sure, it makes for excellent soups, but even I can only eat so much of the stuff. And since I love roasted veggies, it only makes sense that a roasted butternut squash dish is in my repertoire.
I’ve served this as a side at dinner and as an appetizer at parties. I’ve also witnessed my husband snatching cubes of squash from the baking sheet while I’m busy with other tasks. Of course, I’m guilty of the same crime, so I can’t complain.
Roasted Butternut Squash
By June 2, 2013Published:
- Yield: 4 - 6 Servings
- Prep: 15 mins
- Cook: 30 mins
- Ready In: 45 mins
Serve roasted butternut squash as a side dish. Or use this recipe as a launching point for other dishes.
- 2 pounds butternut squash cut into 1-inch pieces (see Notes)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt or to taste
- freshly ground black pepper
- 1 tablespoon rosemary or other fresh herbs minced
- Preheat your oven to 425 degrees.
- Whisk the olive oil, balsamic vinegar, salt, and pepper together. In a large bowl, toss the squash cubes with the vinaigrette (I use my hands for this).
- Spread the squash cubes on a baking sheet in a single layer and sprinkle the rosemary over the squash — make sure there is space between the cubes for air to circulate.
- Roast for 15 minutes. Turn the squash, and roast for an additional fifteen minutes. You want your squash to be soft on the inside and slightly caramelized on the outside.
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