Butternut squash is naturally sweet which lends itself really well to balsamic, garlic, and sea salt. Normally I love making butternut squash soup, but this is a nice departure from the norm – and it’s super easy!
1 butternut squash cut into 1 inch cubes
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 grated clove garlic
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Preheat the oven to 375º. In a large bowl, whisk together the oil, vinegar, garlic, salt and pepper and toss the squash cubes in it until the mixture fully coats them. Spread out the squash on a large baking sheet and roast them in the oven for 20 minutes, turning them over once halfway through. Garnish with fresh parsley or rosemary and serve immediately!