Roasted Butternut Squash

Ingredients:

1 squash

2 T EVOO

S+P (split)

1 t Rosemary

2 T balsamic vinegar (split)

Instructions: Cut the squash in half and peel and cube it.  Toss with the ingredients, and roast for about 40 minutes.  Remove from oven and toss with 1 t Balsamic Vin, and S+P. 

+You can also keep this warm in the crock pot after cooking

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