Roasted Butternut Squash with Rosemary Fused Olive Oil and Bourbon Maple Balsamic Vinegar is so easy, healthy and delicious!
- 1 Butternut squash (about 2 1/2 lbs.), peeled, seeded and cut into 1 inch cubes (or package of pre-cut cubes)
- 2 T. The Olive Tap’s Rosemary Fused Olive Oil
- 2 t. The Olive Tap’s Bourbon Maple Balsamic Vinegar
- Sea Salt and fresh ground pepper to taste
- 1/3 C. coarsely chopped pecans – optional
Directions:
- Preheat oven to 400 degrees
- Combine butternut squash cubes, Rosemary Fused Olive Oil, and 2 t. of the Bourbon Maple Balsamic Vinegar in a large bowl and toss until well coated. Season with sea salt and fresh ground pepper to taste. Arrange in a single layer on a baking sheet.
- Roast in the preheated oven for about 20-25 minutes, until squash is tender, stirring once during roasting.
- Remove the squash from the oven and transfer to a serving dish and drizzle with remaining teaspoon of balsamic vinegar.
- Top with chopped pecans.
Recipe adaptation by Rick
Recipe originally appeared at https://theolivetaprecipes.com/recipes/roasted-butternut-squash/
