Roasted Butternut Squash

Roasted Butternut Squash

This is a quintessential autumn dish especially for Thanksgiving dinner. It is simple to prepare and delicious.

A Butternut Squash Peeled, Seeded, And Cut Into About Two Inch Cubes
A Tablespoon Of Balsamic Vinegar
1/3 Cup Of Olive Oil
A Teaspoon Of Sea Salt
¼ Teaspoon Of Ground Black Pepper

Preheat the oven to 350 degrees.

Combine the balsamic vinegar, the olive oil, the sea salt, and the black pepper in a large mixing bowl. Whisk until the mixture is well blended and thickened slightly. Add the butternut squash. Mix well so that all of the pieces get coated with the dressing.

Spread the butternut squash pieces out evenly on a baking sheet. Roast in the preheated oven for about one hour until the squash is tender and browned.