Spicy Butternut Squash
- 1 large butternut squash
- Salt and pepper to taste
- ¼ cup + 1 tablespoon olive oil
- ¼ cup white balsamic vinegar
- 1 small shallot, thinly sliced
- ½ teaspoon cayenne pepper flakes
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 clove garlic, minced
Cut the squash in half lengthwise and brush the tops with 1 tablespoon olive oil and season with salt and pepper. Line a heavy cookie sheet with a silicon liner or parchment paper and place the squash halves cut side down. Bake at 450° until a fork easily pierces to the core (about 20 minutes).
Meanwhile, mix together the remaining oil, vinegar, shallot, cayenne pepper flakes, rosemary, thyme and garlic. Remove the squash from the oven, turn the cut side up, and pour the marinade over, and into the squash. Let it marinate for 20-30 minutes. Cut the squash into 1-inch cubes or slices.
Makes 8 servings