Rustic Roast Butternut Squash
Yields 6 servings. Recipe is by Teresa B. Day.
1 tablespoons olive oil
2 large or 3 medium butternut squash
11/2 tablespoons honey or syrup from jarred figs
1 teaspoon sea salt
1 teaspoon cumin
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary (1 teaspoon dried)
1. Heat oven to 475 F. Coat a ceramic casserole dish with 1 tablespoon olive oil. Peel and seed the squash. Carefully cut into bite-sized cubes and place in the baking dish.
2. Whisk together the honey, salt cumin and balsamic vinegar. Pour the honey-vinegar mixture over the squash and toss to coat. Sprinkle with rosemary and roast for 30-45 minutes or until squash is tender. Serve warm.