Roasted Butternut Squash with White Balsamic Vinegar

Total time: 30 minutes
    The white Balsamic vinegar emphasizes the sweetness of the squash and along with the rosemary, gives a lovely depth of flavor.

 Ingredients:

• 10oz (300gr) butternut squash,  about 2 cups
• 1 tbs olive oil
• 2 tsp white Balsamic vinegar
• 1 tsp rosemary

 Instructions:

• Cut part of the squash into large bite-size chunks (1 X .5 X .5",  2.5 X 1 X 1 cm).  
• Mix oil, vinegar and rosemary in a bowl. 
• Add squash and toss well to coat. 
• Spread squash on baking sheet and bake for 30 minutes, 400F (200C). 
• Stir/flip once, after 15 minutes.

Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.