- Butternut or acorn squash
- 1-2 tbsp of avocado oil (or olive oil)
- 1 tbsp balsamic vinegar
- Dash of salt and pepper
- Preheat oven to 425F.
- Cut squash (butternut or acorn) into 1” thick pieces.
- Drizzle with a small amount of oil and season with salt, pepper and 1 tbsp balsamic vinegar.
- Roast in the oven for 15-20 minutes. Turn over the squash wedges after 10 minutes.
- Remove from oven and enjoy!