Baked Balsamic Butternut Squash
2 lbs. of butternut or acorn squash, halved lengthwise, seeded, peeled, and cut into 1/4” thick slices.
3 TBSP MOOC Extra Virgin Olive Oil
Freshly Cracked Black Pepper to taste
MOOC Sea Salt to taste
3 TBSP MOOC Traditional Balsamic Vinegar
Toss the squash with MOOC Extra Virgin Olive Oil and Sea Salt and pepper.
Arrange the squash slices in the baking dish, overlapping slightly.
Cover with foil and bake 40 minutes, until tender.
Add MOOC Traditional Balsamic Vinegar, toss the squash.
Bake another 10 minutes, or until the squash is glazed and vinegar has evaporated.. Serve hot or at room temperature.