Roasted Butternut Squash

A close-up of diced, roasted butternut squash with chopped walnuts.

Roasted Butternut Squash with Rosemary Olive Oil and Bourbon Maple Balsamic Vinegar is so easy, healthy and delicious!

Ingredients:

  • 1 Butternut squash (about 2 1/2 pounds), peeled, seeded and cut into 1 inch cubes  (or package of pre-cut cubes)
  • 2 Tablespoons The Olive Tap's Rosemary Olive Oil
  • 2 teaspoons The Olive Tap's Bourbon Maple Balsamic Vinegar
  • Sea Salt and fresh ground pepper to taste
  • 1/3 cup coarsely chopped pecans - optional

Directions:

Preheat oven to 400 degrees

Combine butternut squash cubes, Rosemary Olive Oil, and 2 tsp of the Bourbon Maple Balsamic Vinegar in a large bowl and toss until well coated.  Season with sea salt and fresh ground pepper to taste.  Arrange in a single layer on a baking sheet.  Roast in the preheated oven for about 20-25 minutes, until squash is tender, stirring once during roasting.  Remove the squash from the oven and transfer to a serving dish and drizzle with remaining teaspoon of balsamic vinegar.  Top with chopped pecans.

Recipe adaptation by Rick

Products featured in this recipe
A bottle of Rosemary Olive Oil from The Olive Tap next to olives and leaves with an inset showing fresh rosemary and the words "fusion crushed!" at the bottom of the picture.

Rosemary Olive Oil

Rosemary Olive Oil
From $24.95
A bottle of Bourbon Maple Balsamic Vinegar from The Olive Tap with a picture of a glass of bourbon and maple leaves, surrounded by grapes in front of a wooden barrel, and a sweetness scale indicating a four on a light background.

Bourbon Maple Balsamic Vinegar

Bourbon Maple Balsamic Vinegar
From $21.95