Roasted Squash With Balsamic Vinegar

Name: Roasted Squash With Balsamic Vinegar
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6-8 serving(s)
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

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Recipe by TishT

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

READY IN: 55mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

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