Cranberry Pear Glazed Butternut Squash
1 1/2 - 2 pounds butternut squash, peeled, seeded and diced into 1" pieces (about 3 cups)
1/3 cup OLIVE & VINE Cranberry Pear balsamic vinegar
1 tablespoon fruity OLIVE & VINE extra virgin olive oil
3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
Sea salt and fresh freshly ground 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 freshly ground pepper.
Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning if desired.