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butternut squash


  • 1 medium size butternut squash, peeled, seeded and cut in 1 inch cubes (or use a 2 lb box of pre-cut squash)
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 3 tbsp good quality balsamic vinegar
  • 3 tbsp maple syrup or honey
  • 3 tbsp finely chopped mint or sage


  1. Preheat oven to 450˚F (or 425˚F convection roast).
  2. On a foil lined cookie sheet, toss the squash pieces with the oil, place in the oven and cook for 20 minutes or until starting to brown.
  3. In the meantime, in a small bowl stir together garlic, vinegar, and maple syrup or honey.
  4. Remove squash from oven, pour vinegar-garlic mixture over squash, toss gently, making sure that the pieces are not overlapping.
  5. Cook for another 10 minutes or until glazed, caramelized and fork tender.
  6. Remove from oven, transfer to a serving dish, sprinkle with mint.
  7. Serve!

Serves 8

butternut squash

About Carolyn Cohen

Carolyn Cohen, Natural Foods Chef, has owned and operated DELICIOUSDISH Cooking School for the last 15 years. DELICIOUSDISH Cooking School specializes in whole natural food HOME cooking, meal panning, and healthy eating. CAROLYN also owns DELICIOUSNUTRITION, a nutrition based culinary school specializing in holistic health and nutrition. Classes focus on clean-eating programs, superfoods and classes targeting specific health concerns and goals. Carolyn, is an Occupational Therapist by training who left her practice to pursue her passion - cooking. She started cooking at a very young age, and takes great pride in planning both simple, everyday meals and menus you can entertain with. Her informative and casual teaching style has inspired people to become great cooks and to enjoy being in the kitchen.

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