Roasted Butternut Squash with Balsamic Vinegar

1. 1

   Preheat the oven to 400F.

2. 2

   Line a cookie sheet with foil.

3. 3

   Cut the squash lengthwise in half.

4. 4

   Seed and cut it into 3- to 4-inch squares, with skin intact.

5. 5

   Score the flesh with crosshatch cuts about 1/2 inch deep.

6. 6

   Rub all over with olive oil.

7. 7

   Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper.

8. 8

   Bake 45 minutes, or until easily pierced with knife and lightly browned.

9. 9

   Serve hot or at room temperature, sprinkled with balsamic vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.