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Roasted butternut squash
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Roasted Butternut Squash | |
Cooking time, 35-40 minutes Ingredients: | |
1 medium sized | butternut squash, about 6 cups of peeled, de-seeded and cut into cubes |
2 tbsp | extra virgin olive oil |
1 tbsp + 1 tsp | balsamic vinegar |
1 tsp | rosemary, finely chopped |
kosher salt as per taste | |
freshly ground black pepper |
Method:
Preheat oven to 400°F. Cut the butternut squash into bite size pieces.
Toss w/rest of ingredients. Spread them single layered either on a cookie sheet or large dish.
Roast until squash turns soft and lightly caramelized about 40 minutes in the oven.
Remove from oven, toss it with 1 teaspoon of balsamic vinegar, freshly ground black pepper and kosher salt.
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