INGREDIENTS
2 lb
butternut squash, peeled, seeded and cubed
1 tbsp
olive oil
1/4 tsp
kosher salt
1/4 tsp
freshly ground black pepper
1/2 tsp
freshly grated nutmeg
1 cup
plus 2 tbsp (or more) vegetable broth
1 tbsp
plus 1 tsp balsamic vinegar
Salt and pepper