Roasted Squash With Balsamic Vinegar - cooking recipe

Ingredients

1 1/2 - 2 lbs butternut squash or 1 1/2-2 lbs acorn squash
extra virgin olive oil
salt & freshly ground black pepper
3 -4 tablespoons of good balsamic vinegar

Preparation

Preheat oven to 400\u00b0. Line a cookie sheet with foil.
Cut the squash lengthwise in half.
Seed and cut it into 4\" squares with skin on. Score the flesh with crosshatch cuts about 1/2 inch deep.
Rub all over with olive oil.
Set the pieces skin-side-down on the cookie sheet and sprinkle with coarse salt and freshly ground pepper.
Bake 45 minutes or until easily pierced with a knife and lightly browned.
Serve hot or at room temperature, sprinkled with balsamic vinegar.