Roasted Squash


  • Butternut or acorn squash

  • 1-2 tbsp of avocado oil (or olive oil)

  • 1 tbsp balsamic vinegar

  • Dash of salt and pepper


  1. Preheat oven to 425F.

  2. Cut squash (butternut or acorn) into 1” thick pieces.

  3. Drizzle with a small amount of oil and season with salt, pepper and 1 tbsp balsamic vinegar.

  4. Roast in the oven for 15-20 minutes. Turn over the squash wedges after 10 minutes.

  5. Remove from oven and enjoy!

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