This is one of my favorite Fall recipes! Just a few simple ingredients are needed and for the most part it's pretty simple to prepare. Cutting the squash is the most labor intensive step in this recipe, but a nice, sharp knife and vegetable peeler will make this process easier. If you're not sure on how to go about it, click on this LINK for the steps to cut and peel your squash. Some stores will sell pre-cubed squash this time of year, also. If you're willing to spend the extra money, that's a great option.
Ingredients: (Makes 4-6 servings)
1 Whole Butternut Squash, peeled and cut into cubes
2 Tbsp Extra Virgin Olive Oil
3 Tbsp Black Mission Fig Balsamic Vinegar (This can be found at those cute Olive Oil boutiques that are almost everywhere now. OR, you can find some on Amazon). Don't go with regular Balsamic - this infused
vinegar makes all the difference!
Salt
Pepper
Thyme
Directions:
Preheat your oven to 400 degrees fahrenheit. Line a large baking sheet with parchment paper. Place the cubed squash into a large bowl. Add all of olive oil and balsamic vinegar. Stir with a large spoon until all of the squash has an even coat of the oil and vinegar. Spread the butternut squash evenly over your baking sheet. Add salt, pepper and thyme to taste. Bake for 40 minutes. Enjoy!