The production procedure is extremely easy, you simply require to adhere to the techniques that we have composed on this web page. The complying with are the phases of how to prepare Roasted Butternut Squash With Rosemary And Balsamic Vinegar.
This Roasted Butternut Squash with Rosemary and Balsamic Vinegar couldn’t be easier, but the results are amazing! And this tasty recipe is low-glycemic, Whole 30, Paleo, vegan, dairy-free, gluten-free, and South Beach Diet Phase Two
INGREDIENTS
2 lbs. butternut squash cubes (about 6 cups)
2 T extra virgin olive oil
1 T + 1-2 tsp. best quality balsamic vinegar
1 tsp. very finely chopped fresh or frozen rosemary, or slightly less dried rosemary
sea salt to taste
fresh ground black pepper to taste
INSTRUCTIONS
Visit Roasted Butternut Squash With Rosemary And Balsamic Vinegar By Kalyn Denny – Kalyn’s Kitchen @ www.kalynskitchen.com for full recipe
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Originally posted 2018-05-15 10:25:30.
