Cranberry Pear Glazed Butternut Squash
1-1/2 - 2 pounds butternut squash, peeled, seeded and diced in to 1" pieces (about 3 cups)
1/3 cup OLIVE & VINE Cranberry Pear balsamic vinegar
1 tablespoon fruity OLIVE & VINE extra virgin olive oil such as Hojiblanca
3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
Sea salt and fresh cracked pepper to taste
Preheat the oven to 375.
In a large bowl, whisk the olive oil and balsamic vinegar together until thoroughly combined. Add the rosemary and squash and toss to coat evenly.
In a large roasting pan lined with parchment paper, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper.
Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning if desired.