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Roasted Rosemary Butternut Squash

A great Paleo side with very little prep time and very few ingredients.  Gotta like that!Ingredients:

  • Butternut squash
  • Olive oil
  • Balsamic vinegar
  • Fresh rosemary
  • Sea salt
Prep: 

Preheat your oven to 400 degrees.
Cut in half or quarter and remove the rind and seeds.  Then, cube the squash and place in a bowl.  Toss with olive oil, balsamic vinegar salt and finely chopped rosemary.
Place in a single layer on a cookie sheet and roast on middle rack for about 40 minutes or until nicely caramelized and browned.Live healthy,
Tiffany

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