Cranberry Pear Balsamic Glazed Butternut Squash
1 two pound butternut squash peeled, seeded and diced in to 1” pieces (about 3 cups)
1/3 cup Cranberry Pear White Balsamic
1 tablespoon Wild Rosemary Olive Oil
Sea salt and fresh cracked pepper to taste
Preheat the oven to 375.
In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the squash and toss to coat and combine evenly.
In a large roasting pan lined with parchment, 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 and serve.