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Roasted Butternut Squash with Balsamic Vinegar


  • 1 1/2 to 2 pounds butternut squash
  • O&CO. Everyday Olive Oil
  • 3 to 4 tbsp. O&CO. Premium Balsamic Vinegar of Modena
  • O&CO. Fleur de Sel
  • Freshly ground black pepper


  1. Preheat the oven to 400°F. Line a cookie sheet with foil.
  2. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
  3. Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned.
  4. Serve hot or at room temperature, drizzled generously with Premium Balsamic Vinegar.