Roasted Butternut Squash with Rosemary and Balsamic Vinegar

Name: 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; 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

Roasted Butternut Squash with Rosemary and Balsamic Vinegar was pinched from <a href="http://www.kalynskitchen.com/2006/11/thanksgiving-on-south-beach-diet.html" target="_blank">www.kalynskitchen.com.</a>

INGREDIENTS

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2 lbs. butternut squash cubes (about 6 cups)

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2 T extra virgin olive oil

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1 T + 1 tsp. best quality balsamic vinegar

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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)

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sea salt to taste

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fresh ground black pepper to taste

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