Butternut Squash with Maple, Orange, and/or Chipotle

Yield: 4 servings


1 pound butternut squash, peeled* (see hint below for making this easier) and cut into 1-1 1/2” cubes

3 Tbsp Flying Olive Maple Balsamic Vinegar, divided

1 Tbsp Flying Olive Chipotle, Blood Orange, or a Single Varietal of Flying Olive Extra Virgin Olive Oil of Choice or a combination (I like ½ Tbsp of Chipotle and a ½ Tbsp of Blood Orange)

1 Tbsp of brown sugar, optional

Salt and pepper

¼ cup toasted pecan pieces, optional


Heat the oven to 400 degrees.

Mix together 1 Tbsp of Flying Olive Maple Balsamic Vinegar, the Flying Olive EVOO of choice, brown sugar, and salt and pepper. Pour it over the squash and toss to coat. Brush a little Flying Olive Extra Virgin Olive Oil on a baking sheet. Spread out the squash onto the sheet and place in the oven for about 25 minutes, stirring half-way through the cooking time.

Take the squash out of the oven and drizzle with the 2 remaining tablespoons of Flying Olive Maple Balsamic Vinegar. Place back in the oven for 5-10 minutes to brown. Remove from oven, sprinkle with toasted pecans and serve.

Submitted by Barb L.

*Note: Placing the whole butternut squash in the microwave for 5 minutes make peeling a lot easier. Just be sure to let the squash cool before trying to handle it.