Butternut or acorn squash
1-2 tbsp of avocado oil (or olive oil)
1 tbsp balsamic vinegar
Dash of salt and pepper
Preheat oven to 425F.
Cut squash (butternut or acorn) into 1” thick pieces.
Drizzle with a small amount of oil and season with salt, pepper and 1 tbsp balsamic vinegar.
Roast in the oven for 15-20 minutes. Turn over the squash wedges after 10 minutes.
Remove from oven and enjoy!