I was at Costco and I saw this 2 lb container of cut up butternut squash.  I had to have it.  It’s not impossible certainly, but cutting that stuff yourself is sort of a pain.  So, I put it in my cart along with my 8 bags of frozen mixed berries for smoothies, and immediately envisioned dinner:  roasted butternut squash with herbs and balsamic vinegar, steamed broccolini and garlicky cannellini beans. Healthy, easy and super tasty, just the way I like it! 🙂

Balsamic Roasted Butternut Squash

Votes: 5 Rating: 4.2 You: Rate this recipe!

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It doesn't get much easier than this, especially if you do what I did and buy pre-cut squash. Throw everything together, mix it up, bake..done! So delicious! I categorized this as a side dish but I would be happy to eat it as my entree, along with some yummy greens.

• CourseSide Dish

Servings

4-6

Servings 4-6

Balsamic Roasted Butternut Squash Votes: 5 Rating: 4.2 You: Rate this recipe! Print Recipe It doesn't get much easier than this, especially if you do what I did and buy pre-cut squash. Throw everything together, mix it up, bake..done! So delicious! I categorized this as a side dish but I would be happy to eat it as my entree, along with some yummy greens. CourseSide Dish Servings 4-6 Servings 4-6

Ingredients

• 2 lbs butternut squash cubed into bite-sized pieces
• 1.5 TBS balsamic vinegar
• 1/4 cup +/- vegetable broth
• 1/2 tsp dried rosemary
• 1/2 tsp dried sage leaves
• 1/2-1 tsp dried basil
• 1/2-1 tsp garlic powder granulated
• 1/8 tsp crushed red pepper
• salt and pepper to taste

Servings:

Units:MetricUS Imperial

Instructions

1. Preheat oven to 400.
2. Place all ingredients in a large Pyrex coated lightly with cooking spray (mine is 10x13) or cookie sheet. Mix well with hands to coat squash pieces well.
3. Bake 15 minutes, stir, and roast another 15-20. Enjoy!!

   

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