(Updated and added to
Recipe Favorites November 2010.) Butternut squash is something I learned to love from my grandmother Denny, who'd roast big pieces of it on a cookie sheet and then mash it with lots of butter, salt, and pepper. Of course that tasted great, but when I make this roasted butternut squash tossed with olive oil, balsamic vinegar, and just a touch of rosemary, I don't miss the butter at all. I first tried this recipe back in 2006, and I've made it many times since so I decided it was time to finally update this post with better photos. This recipe is about as easy as they come, especially if you use those pre-cut squash cubes that start to show up at this time of year. If you're cutting your own squash (which is the way I like to do it) you might want to read
How to Peel and Cut Up a Butternut Squash before you start.
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