1. Heat the oven to 400F/200C. Using olive oil, toss the squash cubes, balsamic vinegar and the rosemary into the bowl. Use a large cooking sheet or dish to hold the single layer and roast the squash until it becomes soft and starts to caramelize, which takes around 40 minutes.
2. Take out of the oven and place into a squash bowl, tossing in 1 tsp of balsamic vinegar, pepper and sea salt. If preferred, mash slightly. Serve the roasted butternut squash hot. This can be cooked earlier on in the day and kept warm while other things are cooking.
Ingredients
Directions
1. Heat the oven to 400F/200C. Using olive oil, toss the squash cubes, balsamic vinegar and the rosemary into the bowl. Use a large cooking sheet or dish to hold the single layer and roast the squash until it becomes soft and starts to caramelize, which takes around 40 minutes.
2. Take out of the oven and place into a squash bowl, tossing in 1 tsp of balsamic vinegar, pepper and sea salt. If preferred, mash slightly. Serve the roasted butternut squash hot. This can be cooked earlier on in the day and kept warm while other things are cooking.