Roasted Butternut Balsamic Squash

You can use different Olive Oil and Balsamic combinations as well!

Ingredients

• 1 large Butternut Squash (halved, seeds removed)
• 3 tablespoons Fresh Harvest butter olive oil  
• 3 tablespoons Fresh Harvest Vermont Maple, Red Apple or Cinnamon-pear balsamic
• 3-4 springs fresh rosemary.
• ¼ cup water

Directions

Preheat oven to 400 degrees F.

Place butternut squash halves on a large baking sheet flesh side up. (optional: score the squash). Add water to bottom of pan. Bake for 25 minutes

Whisk together the Fresh Harvest Olive Oil & Balsamic.

Remove squash from oven and spoon mixed Olive Oil and Balsamic over each squash. Use a pastry brush to spread it evenly. Add Rosemary springs on top of squash.

Bake another 25 minutes or until fork tender. Let cool slightly and serve.