Roasted Butternut Squash with Balsamic Vinegar Honey Butter

Lots of recipes call for butternut squash to be peeled before roasting but I have found that the peel is actually quite tender and deliciously edible so I like to leave it on.  It adds fiber as well as flavor. 

After the indulgent recipes of Cookie Week, I am delighted to tell you that I’ve got an easy, healthy dish for you.  #SundaySupper is celebrating winter squash so I made one of our family favorites.  I’ve been roasting pumpkin and butternut squash for several years now, sometimes just drizzled with olive oil and a pinch of sea salt, and sometimes fancied up with spices (Cumin and/or cinnamon work beautifully!) or sprinkled with minced garlic with a pat of butter in the hole.  No matter the additions, it is always delicious.  And nutritious.  I hope you give it a try!

Ingredients to serve four
2 tablespoons butter
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon honey
2 small butternut squash (About 15 1/2oz or 440g each)
Sprinkle of sea salt flakes
Green onion tops for garnish, if desired

Method
Preheat your oven to 400°F or 200°C.

In a microwave-safe bowl, combine the vinegar, olive oil and honey with your two tablespoons of butter.  Melt your butter with a quick couple of zaps of perhaps 10 seconds each in the microwave and stir well to combine.

Cut the stem off of your butternut squash and then cut the squash in half and scoop out the seeds.

Put your four halves in a baking pan and drizzle the vinegar honey butter mixture all over the squash.  Divide the remaining mixture between the wells in the squash.

Roast in the preheated oven until a fork goes in the thickest part quite easily.  This should take between 45 and 60 minutes.

Remove from the oven and sprinkle each butternut squash half with sea salt flakes.  Garnish with green onion tops, if desired.

Enjoy!