This recipe for Roasted Butternut Squash with Rosemary and Balsamic Vinegar couldn't be easier, but the results are amazing!
(For Friday Flashbacks I share past recipes that have been my personal favorites, and this Roasted Butternut Squash with Rosemary and Balsamic Vinegar is something I've made over and over (and over and over) since the early days of my blog. There are a lot of good butternut squash recipes on the blog, but this simple one never fails to please me.)
Butternut squash is something I learned to love from my grandmother Denny, who'd roast big pieces of it on a cookie sheet and then mash it with lots of butter, salt, and pepper. Of course that tasted great, but when I make Roasted Butternut Squash with Rosemary and Balsamic Vinegar, I don't miss the butter at all. This recipe is about as easy as they come, especially if you use those pre-cut squash cubes that start to show up at this time of year. If you're cutting your own squash (which is the way I like to do it) you might want to read How to Peel and Cut Up a Butternut Squash before you start.
Click to continue reading