The Olive Bin

Rosemary Butternut Squash

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.
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Ingredients

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

Directions

  1. Preheat the oven to 425.
  2. In a large bowl, whisk together the olive oil, vinegar, and optional honey.
  3. Add the squash, toss well, and season with salt and pepper.
  4. Spread the squash on a baking sheet in a single layer and roast in the oven for 25 minutes.
  5. Toss and continue cooking for about 20 more minutes, until tender and lightly browned.
  6. Transfer to a bowl and serve.

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