Ingredients
1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
1/4 cup TAO Basil Pressato Olive Oil
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
Fresh basil leaves, for garnish (optional)
Directions
Preheat the oven to 400°F (200°C).
In a bowl, whisk together the Basil Pressato Olive Oil, Cilantro Garlic Balsamic Vinegar, minced garlic, dried basil, dried oregano, salt, and pepper to create the fusion marinade.
Place the butternut squash cubes in a large mixing bowl. Pour the fusion marinade over the squash and toss to coat evenly.
Spread the marinated butternut squash cubes in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
Roast the butternut squash in the preheated oven for about 25-30 minutes, or until the cubes are tender and slightly caramelized around the edges. Be sure to toss the squash halfway through the roasting time for even cooking.
Once the butternut squash is roasted to perfection, remove it from the oven and transfer it to a serving dish.
If desired, garnish with fresh basil leaves for an extra burst of flavor and a touch of freshness.
Serve this delightful fusion dish as a delectable side alongside your favorite protein or as a flavorful addition to salads, pasta, or grain bowls.
Feel free to personalize your culinary creation by adding toasted nuts, crumbled cheese, or a drizzle of additional Basil Pressato Olive Oil and Cilantro Garlic Balsamic Vinegar before serving.