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Butternut squash roasted with Wild Mushroom & Sage Olive Oil and garlic, finished with a drizzle of Maple or Cinnamon Pear Balsamic Vinegar.
Herb Roasted Butternut Squash
Redstone Olive Oil, LLC
4
15 minutes
15 minutes
98
American
Side
Butternut squash roasted with Wild Mushroom & Sage Olive Oil and garlic, finished with a drizzle of Maple or Cinnamon Pear Balsamic Vinegar.
Ingredients
1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
4 tbsp Redstone Wild Mushroom & Sage Olive Oil
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
2 tsp Redstone Maple, Cinnamon Pear, Blackberry Ginger, or Honey Ginger White Balsamic Vinegar
Chopped fresh parsley or dried parsley flakes, for garnish
Directions
Preheat the oven to 400°F.
In a large bowl, toss the squash cubes with the olive oil and garlic until evenly coated.
Season with salt and black pepper.
Spread the squash in a single layer on a baking sheet.
Roast until tender and lightly browned, 25 to 30 minutes, tossing once halfway through.
Drizzle with balsamic, garnish with parsley, and serve warm.
