Roasted Butternut Squash with Rosemary and Balsamic Vinegar

Ingredients

• 2 lbs. butternut squash cubes
• 2 T extra virgin olive oil
• 4 tsp. best quality balsamic vinegar
• 1 tsp. very finely chopped fresh or frozen rosemary, or slightly less dried rosemary
• sea salt to taste
• fresh ground black pepper to taste

Directions

1. Heat the oven to 400 F/200C. Stir the olive oil, 1 T balsamic vinegar, and rosemary together, then add the squash cubes and toss until they’re well coated.
2. Spread the squash out on a cookie sheet or in a dish that gives the pieces enough room to sit in a single layer. Roast for 20 minutes, flip the pieces, and continue roasting for about 20 minutes more, until the squash is very tender and beginning to brown and caramelize in spots.
3. Take the squash out of the oven and toss it with the remaining 1 tsp. balsamic vinegar, plus sea salt and pepper. Mash it a bit if you like a softer texture, or leave it nice and chunky. Serve hot. This also works well made in advance and reheated; for a holiday like Thanksgiving, you can cook it earlier in the day and hold it warm in a crockpot while the oven is busy.