The Spicy Olive’s Roasted Butternut Squash

Fall is in the air! Butternut Squash is synonymous with fall cuisine. Here is a great recipe for roasted butternut squash. Take it to the next level, by incorporating  into a delicious Fall salad! Serving as an autumn vegetable  side dish is delicious too!

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 The Spicy Olive's Roasted Butternut Squash
A delicious fall side dish.
The Spicy Olive's Roasted Butternut Squash
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Course Side Item
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1-2 lbs. butternut squash peeled, seeded and diced in 1 inch cubes
  • 1/3 cup The Spicy Olive Vermont Maple balsamicvinegar
  • 2 Tablespoons The Spicy Olive's single varietal mild Extra virgin olive oil such as Hojiblanca or Arbosano or Rosemary, Wild Mushroom and Sage or other flavored olive oil
  • 1 sprig fresh rosemary if desired
  • salt and pepper to taste
Course Side Item
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1-2 lbs. butternut squash peeled, seeded and diced in 1 inch cubes
  • 1/3 cup The Spicy Olive Vermont Maple balsamicvinegar
  • 2 Tablespoons The Spicy Olive's single varietal mild Extra virgin olive oil such as Hojiblanca or Arbosano or Rosemary, Wild Mushroom and Sage or other flavored olive oil
  • 1 sprig fresh rosemary if desired
  • salt and pepper to taste
The Spicy Olive's Roasted Butternut Squash
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees F.
  2. Whisk together olive oil and balsamic vinegar and place in large bowl. Add butternut squash cubes and toss to coat evenly.
  3. Place a sheet of parchment paper on a baking sheet. Place the butternut squash on the parchment paper. Drizzle remaining olive oil and balsamic vinegar marinade over the squash. Sprinkle with salt and pepper as desired.
  4. Roast in preheated oven for 30-35 minutes, until butternut squash is tender, golden and caramelized. Serve and enjoy!