Roasted Butternut Squash
Roasted Butternut Squash with Rosemary 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 Tablespoons The Olive Tap’s Rosemary Olive Oil
- 2 teaspoons The Olive Tap’s Bourbon Maple Balsamic Vinegar
- Sea Salt and fresh ground pepper to taste
- 1/3 cup coarsely chopped pecans – optional
Directions:
Preheat oven to 400 degrees
Combine butternut squash cubes, Rosemary 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. 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
Featured Products:
Rosemary Olive Oil
Bourbon Maple Balsamic Vinegar