Butternut Squash Agrodolce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 pound butternut squash peeled cut into 1/2-inch-thick wedges
• 0.3 cup basil fresh chopped
• 3 tablespoons mint leaves fresh chopped
• 3 tablespoons honey 
• 1 teaspoon kosher salt divided
• 2 tablespoons olive oil 
• 3 tablespoons red wine vinegar 

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 40
2. Place squash on a baking sheet.
3. Drizzle with oil, and sprinkle with 1/2 teaspoon salt and pepper, tossing to coat.
4. Bake at 400 for 35 minutes or until squash is tender and golden.
5. Combine vinegar, honey, and 1/2 teaspoon salt in a small bowl.
6. Place cooked squash on a platter.
7. Drizzle with honey mixture, and toss to coat.
8. Sprinkle with basil and mint.