Roasted Butternut Squash with Balsamic Vinegar

• 1 1/2 to 2 pounds butternut squash
• extra-virgin olive oil
• salt and freshly ground black pepper
• 1 tablespoon artisan balsamic vinegar (Aceto Balsamico Tradizionale di Modena or Reggio-Emilio) or 3 to 4 high-quality commercial balsamic vinegar

1. Preheat the oven to 400F.
2. Line a cookie sheet with foil.
3. Cut the squash lengthwise in half.
4. Seed and cut it into 3- to 4-inch squares, with skin intact.
5. Score the flesh with crosshatch cuts about 1/2 inch deep.
6. Rub all over with olive oil.
7. Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper.
8. Bake 45 minutes, or until easily pierced with knife and lightly browned.
9. Serve hot or at room temperature, sprinkled with balsamic vinegar.

butternut squash, extravirgin olive oil, salt, artisan balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/roasted-butternut-squash-with-balsamic-vinegar-102288 (may not work)