Roasted Butternut Squash with Balsamic Brown "Butter"

Roasted Butternut Squash with Balsamic Brown "Butter"


1 small butternut squash--quartered, seeds removed

olive oil



2 tablespoons Earth Balance (or butter, margarine, etc.)

2 teaspoons balsamic vinegar

1 tablespoon pecans--toasted and chopped

fresh herbs to garnish


*Preheat oven to 400 degrees F. Wash squash, quarter, remove seeds, and add to a large baking dish. Drizzle with ~2 tablespoons olive oil. Sprinkle with salt and pepper. Roast for 45 - 60 minutes, depending on size of squash, until tender. Set aside.

*Melt Earth Balance over medium heat in small saucepan. Once it turns light brown, remove from heat and whisk in vinegar.

*To serve, drizzle balsamic brown butter on roasted squash. Sprinkle with pecans and herbs. Enjoy!