Spice-Roasted Butternut Squash

SPICE-ROASTED BUTTERNUT SQUASH

1 large butternut squash
1 teaspoon smoked sweet paprika
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon fresh ground black pepper
2 teaspoons balsamic vinegar
3 tablespoons extra virgin olive oil

Preheat oven to 375. Cut ends off butternut squash, peel, and slice lengthwise. Remove seeds and chop into 1 inch cubes. In a medium bowl, combine spices, oil and vinegar into a paste. Add squash and toss until coated. Arrange the squash cubes in one layer in a roasting pan. Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout. Serve warm as a side dish, or chill and use in a salad.