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