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

Image Credit : www.kalynskitchen.com

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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