• 2 pounds butternut squash, peeled, seeded and diced into 1-inch pieces (about 3 cups)
  • ⅓ cup Herbs di Napoli Balsamic Vinegar
  • 1 tbsp. Gustare Arbequina Extra Virgin Olive Oil or your favorite Gustare extra virgin olive oil varietal
  • 1 tbsp. fresh rosemary leaves, finely chopped
  • ½ tsp Gustare Fleur de Sel
  • Black pepper, freshly ground



Preheat oven to 375 degrees. On a large sheet pan lined with parchment or Silpat, add the squash in a single layer.


In a small bowl, whisk together olive oil and balsamic until well blended. Drizzle over squash and sprinkle with rosemary, salt and pepper, to taste. Toss gently.


Roast for 25-30 minutes, stirring halfway through until golden, caramelized and tender. Correct for seasoning and enjoy!


Substitute Gustare 18-Year Traditional Balsamic Vinegar for Herbs di Napoli if desired

Recipe Tags