Winter Recipes

Roasted Butternut Squash

An easily digested vegetable that’s good for the liver and the blood and rich in vitamin A and potassium. Naturally sweet, squash can be roasted, boiled or steamed and is good with butter and salt.


1 ½ lbs of butternut squash
Extra virgin olive oil
Salt and freshly ground black pepper
1 T. balsamic or apple cider vinegar, optional


  1. Preheat the oven to 400°.
  2. Cut the squash in half, seed and cut it into 3–4 inch squares, with skin intact.
  3. Rub with olive oil and roast in the oven with skin side down for 45 minutes or until easily pierced with a
  4. Sprinkle with vinegar, if using, and serve.