Ah Fall.  Time for the various incarnations of squash.  My favorite is butternut, but in my recollections from childhood I remember lots of acorn squash.  We would get a half a baked squash on our plate with the inside filled with melted butter, salt and pepper.  A simple and delish way to eat them.

This dish came from my love of roasted veggies and balsamic vinegar.  It has some great flavors, which is so very tasty when paired with a creamy goat cheese.  It is a  perfect side dish for using up that Fall produce from the store…or the garden…or the CSA.  I served this with some pan fried salmon, accompanied by a New Zealand Pinot Noir.

1 medium sized squash
2 sprigs of fresh rosemary
Balsamic vinegar
olive oil
sea salt
cracked black pepper
goat cheese

Preheat over to 400 degrees.

Peel and dice the squash up into about 1 inch x 1 inch pieces.  A decent sized butternut squash should fill up a jelly roll pan.  The one I had was a humongous squash so it over-filled the pan and they didn’t get as crisp as I usually like.  Add the diced squash to the pan and drizzle olive oil and balsamic vinegar over it, along with salt, pepper and minced up rosemary.  Toss it all together and bake in the oven for about an hour.  Halfway in the cooking time, turn the pieces over. 

Take out of the oven, and if they look a bit dry, add a bit more balsamic.  Put in a serving dish and add some goat cheese on top, with some on the side for those of us that enjoy copious quantities of goat cheese.

Enjoy!