Roasted rosemary butternut


  • 1 butternut (about 5 cups)

  • 2 tablsp olive oil

  • 1.5 tblsp balsamic vinegar

  • 1 tsp rosemary

  • salt and ground black pepper to taste



  1. Preheat oven to 200C.

  2. Prepare an oven dish with tinfoil

  3. Peel the butternut and slice it into cubed 1 inch pieces (Or as large as you would like them to be)

  4. Mix together the sauces in a large bowl and toss with the butternut pieces

  5. Add the butternut to the oven pan and roast about 20 minutes, then toss/turn squash and roast about 20 another minutes more, until it turns golden and caramelized and is soft with a fork

  6. Remove from the oven and serve hot.