Ingredients:
1 1/2-2 lbs butternut squash or 1 1/2-2 lbs acorn squash
extra virgin olive oil
salt & freshly ground black pepper
3 -4 tablespoons of good balsamic vinegar
Directions:
Preheat oven to 400F. Line a cookie sheet with foil.
Cut the squash lengthwise in half.
Seed and cut it into 4″ squares with skin on. Score the flesh with crosshatch cuts about 1/2 inch deep.
Rub all over with olive oil.
Set the pieces skin-side-down on the cookie sheet and sprinkle with coarse salt and freshly ground pepper.
Bake 45 minutes or until easily pierced with a knife and lightly browned.
Serve hot or at room temperature, sprinkled with balsamic vinegar.
Servings: 6-8
Time preparation: 10 min.
Time total: 55 min.