Roasted Butternut Squash with Balsamic Vinegar

Called Zucca al Forno in an Italian cookbook; makes a good side dish for chicken or lamb.

1½ -2 lbs. butternut squash
Extra-virgin olive oil
Salt and freshly ground black pepper
3-4 tbsp. balsamic vinegar

Preheat the oven to 400° F.  Line a cookie sheet with foil.  Cut the squash lengthwise in half; seed it and cut into 3-4 inch squares, with the skin intact.  Score the flesh with crosshatch cuts about ½ inch deep.  Rub all over with olive oil.

Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper.  Bake 45 minutes, or until lightly browned and easily pierced with a knife.  Serve hot or at room temperature, sprinkled with the balsamic vinegar.


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