Roasted Butternut Squash with Rosemary and Balsamic Vinegar

Serves 6-8
Ingredients

• 2 lbs. butternut squash cubes (about 6 cups)
• 2 Tablespoons Italian Herbs olive oil
• 1 T + 1-2 tsp. good quality balsamic vinegar
• sea salt to taste
• fresh ground black pepper to taste

Instructions

1. Preheat oven to 400 F/200C. Mix together the olive oil and 1 T balsamic vinegar then toss squash cubes with the mixture.
2. 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.
3. Remove from oven and sprinkle squash with additional 1 tsp. balsamic vinegar, sea salt, and pepper.
4. This is also excellent made ahead and reheated. I will sometimes add re-hydrated dried cranberries and serve on top of brown rice and sprinkle with goat cheese.