Rosemary Balsamic Butternut Squash

The other night I was suppose to come home and get the spaghetti squash started for dinner. Well, to my surprise the squash had gone bad, this doesnt usually happen as they typically last 3 weeks. What was I going to do? Well, fortunately I had just purchased "The Paleo Recipe Book" by Sebastien Noel.  I was pretty excited that I happened to have half of a butternut squash leftover from the roast so I was able to try this recipe!

What you need:
- 1 Medium Butternut Squash (I used half of one for this but kept the quantities of everything else the same)
- 2 Tbsp Extra Virgin Olive Oil
- 1 Clove Garlic
- 1 Tbsp and 1 Tsp Balsamic Vinegar
- 1 Tsp Rosemary (Chopped)
- Sea Salt and Black Pepper

What you do:
- Preheat Oven to 400 deg
- Peel and Cube Butternut Squash
- Combine all ingredients (except for tsp of balsamic) and toss with cubed squash
- Put in baking dish and bake for 40 minutes, squash should be soft
- Toss with remaining tsp of balsamic
- Serve

We had it with Almond Flour Breaded Chicken it was delish!!