As the air gets cooler, all things fall start to pop up on Pinterest and in Starbucks– vegetables, drinks, colors, clothes. There’s just something comforting about cozy sweaters, warm drinks, and roasted everything. Now, my personal favorite roasted food is marshmallows, but I’m told those aren’t suitable for every meal, so I’ll substitute a few vegetables in once in a while. Roasted butternut squash is one of my favorites, despite not having that fluffy, sugary goodness on top.
I firmly believe butternut squash is the perfect fall vegetable, and there’s nothing better than to have fall on your plate. Balsamic roasted butternut squash is the epitome of roasted vegetables because it has the nuttiness from the squash, the sweetness from the balsamic vinegar, and adds some gorgeous color to any dish, but is also amazing on its own!
What is your favorite fall food? Let me know on Facebook and make sure you follow soTEXANblog so you don’t miss out on any other fall recipes!
Balsamic Roasted Butternut Squash
1 medium butternut squash
1 T olive oil
4 T good balsamic vinegar
- Pre-heat the oven to 450*.
- Peel the squash by cutting the ends so they’re flat and then running your knife under the skin.
- Chop up the butternut squash into bite-size cubes.
- Toss the squash with the olive oil, 2 T of balsamic vinegar, salt, and pepper to taste.
- Spread it into an even layer on a baking sheet.
- Bake for 30-45 minutes, depending on how large you cut the pieces and how done you prefer your squash.
- While still warm, toss gently with the other 2 T of balsamic vinegar and serve.