B.R. Cohn Winery & Olive Oil Company

Roasted Butternut Squash with Balsamic Vinegar

Roasted Butternut Squash with Balsamic Vinegar

Serves 6-8
50 minutes prep time
Pair with our Pinot Noir


  • 1 1/2 to 2 pounds butternut squash

  • B.R. Cohn California Extra Virgin olive oil

  • salt and freshly ground black pepper

  • 1 tablespoon B.R. Cohn Balsamic Vinegar


Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3 to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inches deep. Rub all over with olive oil.

Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.

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