Roasted Butternut Squash with Rosemary and Balsamic Vinegar
2 lbs. butternut squash cubes (about 6 cups)
2 T extra virgin olive oil
1 T + 1 tsp. best quality balsamic vinegar
1 tsp. very finely chopped fresh or frozen rosemary
sea salt to taste
fresh ground black pepper to taste
Preheat oven to 400 F/200C. Mix together the olive oil, 1 T 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 hot.