Description
If you've never thought of roasted squash as a side dish, try this recipe. Just rub pieces of butternut squash with olive oil, salt and pepper and bake until their flesh is tender and roasted to tawny gold. Serve the squash the way it's eaten in country houses in the part of the Emilia-Romagna region where nearly every family makes its own balsamic vinegar. Small bottles of balsamico are set out on the table, and everyone seasons their squash to taste with the vinegar. Try the squash with grilled lamb chops, roast chicken, pork and simple sautéed fish dishes.
