Balsamic vinegar (or vinegar of your choice)
Leaves from a sprig or two of rosemary (or use about a tablespoon of dried rosemary)
Sea salt (optional)
Preheat oven to 190°C/375°F/gas 5.
Peel, deseed and cube the squash into small cubes (about 2cm). Toss in olive oil, spread on a baking tray and roast for about 40 minutes.
Mix 1-2 tablespoons of vinegar with the chopped rosemary. Drizzle over the squash on the tray while it is still really hot, and toss to combine. Continue to bake for 5 minutes, then serve seasoned with sea salt if desired.
You can stop here and serve as a side (or if there are leftovers) you can blend with chicken or vegetable stock to make a delicious Roast Butternut Squash soup, just vary the quantity of stock to get the consistency you like (add a little milk or cream for added richness).
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