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Balsamic and Citrus Roasted Butternut Squash

Sweet with a little citrus or spicy kick at the end.  What's not to love?  Barb L.

Serves: 4


4 cups cubed (about 1 ½” dice) butternut squash

1 Tbsp Flying Olive Dark Raspberry or Pomegranate Balsamic Vinegar

1 Tbsp Flying Olive Lemon, or Lime, or Chipotle Extra Virgin Olive Oil, or a Combination of Choice

½ tsp dried mint, crumbled




Preheat the oven to 400 degrees F.

Place the butternut squash in a large bowl. Drizzle the Flying Olive Balsamic Vinegar of Choice and the Flying Olive EVOO of Choice. Toss to coat well. Place on a rimmed baking sheet, covered in aluminum foil, in a single layer.

Crumble the mint in the palm of your hand and sprinkle over the squash.Sprinkle with salt and pepper.  Bake for 20 minutes or until the squash is tender and slightly browned.

Submitted by Barb L.