1 1/2-2 lb butternut squash, diced in 1-2” cubes
2-3 T of The Olive Bin's Rosemary Olive Oil
2-3 T of The Olive Bin's Fig Dark Balsamic Vinegar
1 T honey (optional)
Salt and pepper, to taste
Rosemary Butternut Squash
Ingredients
Directions
- Preheat the oven to 425.
- In a large bowl, whisk together the olive oil, vinegar, and optional honey.
- Add the squash, toss well, and season with salt and pepper.
- Spread the squash on a baking sheet in a single layer and roast in the oven for 25 minutes.
- Toss and continue cooking for about 20 more minutes, until tender and lightly browned.
- Transfer to a bowl and serve.
