Roasted Butternut Squash Recipe

Roasted Butternut Squash

Roasted Butternut Squash Recipe

Roasted Butternut Squash with Rosemary Fused Olive Oil and Bourbon Maple Balsamic Vinegar is so easy, healthy and delicious!

Ingredients:

  • 1 Butternut squash (about 2 1/2 pounds), 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:

  1. Preheat oven to 400 degrees
  2. Combine butternut squash cubes, Rosemary Fused Olive Oil, and 2 tsp 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.
  3. Roast in the preheated oven for about 20-25 minutes, until squash is tender, stirring once during roasting.
  4. Remove the squash from the oven and transfer to a serving dish and drizzle with remaining teaspoon of balsamic vinegar.
  5. Top with chopped pecans.

    Recipe adaptation by Rick