Roasted Squash With Balsamic Vinegar

This is an Italian way of roasting squash. Delicious with grilled lamb chops, roast chicken and pork.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 1 1⁄2-2  lbs  butternut squash or 1 1⁄2-2  lbs acorn squash
•  extra virgin olive oil
•  salt & freshly ground black pepper
• 3 -4  tablespoons  of good  balsamic vinegar

Directions

1. Preheat oven to 400º. Line a cookie sheet with foil.
2. Cut the squash lengthwise in half.
3. Seed and cut it into 4" squares with skin on. Score the flesh with crosshatch cuts about 1/2 inch deep.
4. Rub all over with olive oil.
5. Set the pieces skin-side-down on the cookie sheet and sprinkle with coarse salt and freshly ground pepper.
6. Bake 45 minutes or until easily pierced with a knife and lightly browned.
7. Serve hot or at room temperature, sprinkled with balsamic vinegar.