- 1 tsp ground black pepper
- 1 dash sea salt (0.4 g)
- 1 tbsp balsamic vinegar
- 1 tsp fresh rosemary
- 1 tbsp extra virgin olive oil
- 6 cups cubed butternut squash

1. Preheat oven to 400 °F (200 °C).

2. Toss squash cubes with olive oil, balsamic vinegar, and rosemary.

3. Put on cookie sheet or dish large enough to hold it in a single layer.

4. Roast until squash is very soft and starting to get slightly caramelized.