Roasted vegetables with balsamic vinegar just make me happy. I can hardly get enough of them and this time of year there is a bounty of fall squash to enjoy. That being said, I am not a fan of cutting up butternut squash. Somewhere in the process I get a strong urge to take a very large hammer to it. Fortunately for me you can find it in the grocery stores and markets already prepped.
Roasted Butternut Squash with Pumpkin Seeds and Balsamic Glaze
- 4 cups butternut squash (evenly cubed)
- 1/2 cup raw pumpkin seeds
- 1/4 cup Apple White Balsamic Vinegar
- 1/4 tsp. cinnamon (optional)
- olive oil
- salt and pepper (to taste)
Place Silpat on Perforated Baking Sheet and heat oven to 400 degrees. Place squash in bowl and drizzle with olive oil. Stir to coat. Spread on BonMat*(silicone baking mat) and sprinkle with salt, pepper and cinnamon. (I use sea salt and freshly cracked pepper) Bake for 25-30 minutes until squash is fork tender. Add pumpkin seeds half way through baking time. When finished baking, place in bowl or serving dish and drizzle with vinegar. Toss to coat.
Pass the serving bowl and give me a fork. Life is good.