Roasted Butternut Squash with Balsamic Vinegar and Rosemary

A few weeks ago I accidentally purchased a butternut squash when I was trying to get a spaghetti squash. Oops. So I had to find a recipe for butternut squash and I decided on this one. It was awesome! The squash was a little hard to cut, but I did it!

2 lbs. butternut squash cubes (about 6 cups)
2 tbsp extra virgin olive oil
1 tbsp + 1 tsp  balsamic vinegar
1 tsp very finely chopped fresh rosemary
sea salt to taste
fresh ground black pepper to taste

Preheat oven to 400 degrees. Mix together the olive oil, 1 tbsp balsamic vinegar, and rosemary, then toss squash cubes with the mixture.

Arrange the squash on a cookie sheet or dish large enough to hold it in a single layer. Roast 20 minutes, then turn squash and roast about 20 minutes more, or until squash is very soft and starting to get slightly caramelized.

Remove from oven and toss squash with additional 1 tsp. balsamic vinegar, sea salt, and pepper. Serve immediately!

Original recipe found here.