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Roasted Butternut Squash
2 lbs. butternut squash cubes (about 6 cups)
2 T Epicurean Rosemary Extra Virgin Olive Oil
1 T + 1 tsp. Epicurean Premium Balsamic Vinegar
sea salt to taste
fresh ground black pepper to taste
Preheat oven to 400 F. Toss squash cubes with rosemary olive oil and 1 T balsamic vinegar. Put on cookie sheet or dish large enough to hold it in a single layer. Roast until squash is very soft and starting to get slightly caramelized, about 40 minutes.
Remove from oven, put squash in bowl, and toss with additional 1 tsp. balsamic vinegar, sea salt, and pepper.
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