Roasted Balsamic Butternut Squash

Perfect fall side recipe! Preheat the oven to 400 degrees. Slice a butternut squash into large pieces, removing the seeds. Line a baking sheet with foil. Open a stick of salted butter and generously butter the foil. Drizzle the squash with olive oil and S&P, then place them on the pan flesh side down. Roast for 30 minutes, then turn over and drizzle with balsamic vinegar and pine nuts. Roast for about 5 minutes more, until the squash is tender.

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