Balsamic Roasted Squash
1 small sweet winter squash
2 Tbsp. olive oil
Salt and pepper
2-3 Tbsp. balsamic vinegar
¼ c. snipped fresh mint leaves, optional
Roasted squash seeds, optional
Peel and cut squash into 1/2” wedge-slices. Toss squash with olive oil, salt and pepper to your taste, and place on a parchment paper or foil lined, rimmed baking sheet. Bake at 400 for about 15-25 minutes, until fork tender, turning once or twice for even browning.
Drizzle with balsamic vinegar, and scatter with snipped mint and/or roasted seeds, if using. Serve warm.
Recipe created or adapted by Liz Talley, Urban Graze
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