Rosemary and Balsamic Vinegar Roasted Butternut Squash
Rosemary and balsamic vinegar roasted butternut squash not only celebrates the season but also underlines the joy of cooking with fresh, wholesome ingredients.
Servings 4 people
Calories 151kcal
Cost $5
Ingredients
- 1 medium butternut squash
- 2 tablespoon extra-virgin olive oil
- 1 clove garlic minced
- 1 tablespoon + 1 teaspoon balsamic vinegar
- 1 teaspoon fresh rosemary leaves finely chopped
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400 F.
- Prepare the butternut squash by cutting it in half, removing the seeds and peeling it with a knife. Now cut the peeled squash into cubes.1 medium butternut squash
- Combine the rosemary, 1 tablespoon balsamic vinegar, garlic and olive oil in a bowl and season to taste with sea salt and freshly ground black pepper.2 tablespoon extra-virgin olive oil, 1 clove garlic, 1 tablespoon + 1 teaspoon balsamic vinegar, 1 teaspoon fresh rosemary leaves, Sea salt and freshly ground black pepper to taste
- Toss the butternut squash cubes in the liquid and place in a baking dish.
- Place in the preheated oven for about 40 minutes, until soft and caramelized.
- Remove from the oven, toss the cooked squash with the remaining 1 teaspoon balsamic vinegar and serve.
Nutrition
Calories: 151kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 668mg | Fiber: 4g | Sugar: 5g | Vitamin A: 19932IU | Vitamin C: 40mg | Calcium: 93mg | Iron: 1mg