Preheat the oven to 375 degrees Fahrenheit. In a large bowl whisk the olive oil and balsamic vinegar together until thoroughly combined. Add the rosemary and cubed squash and toss to coat evenly.
Arrange the squash in a single layer on a large roasting pan or cookie sheet lined with parchment paper or non-stick aluminum foil. Drizzle with any remaining marinade. Sprinkle liberally with the sea salt and fresh cracked black pepper.
Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning if necessary and serve.
Ingredients
Directions
Preheat the oven to 375 degrees Fahrenheit. In a large bowl whisk the olive oil and balsamic vinegar together until thoroughly combined. Add the rosemary and cubed squash and toss to coat evenly.
Arrange the squash in a single layer on a large roasting pan or cookie sheet lined with parchment paper or non-stick aluminum foil. Drizzle with any remaining marinade. Sprinkle liberally with the sea salt and fresh cracked black pepper.
Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning if necessary and serve.