Balsamic crusted butternut squash

For tonight's dinner I just grilled up some chicken, steamed some cauliflower, and then made this butternut squash. It was great! It was perfectly crispy and the perfect side dish. Start by peeling skin and removing seeds from your butternut squash, then cut into cubes. Place the cubes in a large bowl. Mix 4 tablespoons of olive oil, and 3 tablespoons of balsamic vinegar in a small bowl. Toss squash in the balsamic mixture and coat all pieces. Lay squash out on a baking sheet and season with sea salt and Toni's, or a seasoning of your choice. Place on baking sheet and bake at 400 for 35 minutes or until crispy.