Step 1

Preheat oven to 400 F/200C.

Step 2

Mix together the olive oil, 1 T balsamic vinegar, and rosemary, then toss squash cubes with the mixture.

Step 3

Arrange the squash on a cookie sheet or dish large enough to hold it in a single layer.

Step 4

Roast 20 minutes, then turn squash and roast about 20 minutes more, or until squash is very soft and starting to get slightly caramelized.

Step 5

Remove from oven and toss squash with additional 1 tsp. balsamic vinegar, sea salt, and pepper. You can mash slightly if you want, but I keep mine rather chunky. Serve hot

Step 6

This is also excellent made ahead and reheated. For a holiday like Thanksgiving where there are lots of demands on the oven, it could be cooked early in the day and kept warm in a crockpot while other things bake.