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Roasted Butternut Squash

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Makes: 4 servings adjust
Quick and easy Autumn squash dish.



  • 3 cups Butternut Squash, cut as instructed
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Balsamic Vinegar

Step 1

Peel and cut squash into 3/4-inch chunks. Toss chunks in olive oil and balsamic vinegar.

Step 2

Arrange chunks in single layer on non-stick or sprayed cookie sheet. Roast at 475-degrees 25 minutes or until browned and tender. Stir occasionally.


  • 1 teaspoon Fine Sea Salt

Step 3

Sprinkle with sea salt and serve.
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