Roasted Butternut Squash
1 Large butternut squash, peeled, seeded and diced OR
1 Pound bag (pre-diced packaged) butternut squash
1.5 tsp. kosher salt & 1 tsp. of black pepper
2-3 Tbsp. BG Basil Olive Oil
2-3 Tbsp. BG Honey Ginger Vinegar
1 Tbsp. fresh minced thyme
Heat the oven to 400°F and place the squash in a bowl. Add the Basil olive oil, salt, thyme and toss gently to coat.
Place squash on a baking sheet and roast for 30-40 minutes. Toss once or twice when cooking so the cubes brown evenly on the pan. Drizzle squash with BG Honey Ginger Vinegar before serving.