Roasted Butternut Squash with Rosemary and Balsamic Vinegar

Ingredients:

• 2 lbs. butternut squash cubes (about 6 cups)
• 2 T extra virgin olive oil
• 1 T + 1 tsp. best quality balsamic vinegar (example: Fini brand)
• 1 tsp. very finely chopped fresh or frozen rosemary, or slightly less dried rosemary (be sure it’s especially finely chopped if you use dried rosemary)
• sea salt to taste
• fresh ground black pepper to taste

Directions:

Preheat oven to 400 F. Toss squash cubes with olive oil, 1 T balsamic vinegar, and rosemary. Put on cookie sheet or dish large enough to hold it in a single layer. Roast until squash is very soft and starting to get slightly caramelized, about 40 minutes.

Remove from oven, put squash in bowl, and toss with additional 1 tsp. balsamic vinegar, sea salt, and pepper. You can mash slightly, I kept mine rather chunky. Serve hot.

This is also excellent made ahead and reheated. For a holiday like Thanksgiving where there are lots of demands on the oven, it could be cooked early in the day and kept warm in a crockpot while other things bake.

Recipe resource: KalynsKitchen.com

FOR MORE RECIPES:

• Follow TUCSON BARIATRIC (Pinner Name) on www.pinterest.com
• See the nutrition corner on our website: www.tucsonbariatric.com
• www.personal-nutrition-guide.com
• www.lap-band-surgery-site.com