Roasted Butternut Squash w/Cranberry Balsamic




A fantastic Thanksgiving side dish from our very own Angela Forte.

3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes

2 tablespoons Tasteful Additions Moresca EVOO

1 teaspoon Fleur De Sel salt

1/2 teaspoon black pepper

Tasteful Additions Cranberry Balsamic Vinegar, for drizzling


Preheat oven 400°F

In a large bowl, toss to coat the squash cubes with Tasteful Additions Moresca EVOO, salt, and black pepper. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, for 50-55 minutes or until squash is just tender. Remove from oven, and place in a serving dish. Drizzle with Tasteful Additions Cranberry Balsamic Vinegar.


Another way to try Butternut Squash from Nina Neu:


Roasted Butternut Squash

2 Large Butternut Squash, peeled, diced into bite sized pieces

Tasteful Additions Arbequina Olive Oil

Tasteful Additions Himalayan Pink Artisan salt



Coat Squash with the oil, place on a cookie sheet, bake 30 minutes each side in a 350 degree oven.

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