Cranberry-Pear Glazed Butternut Squash with Rosemary
1 - 2 pound butternut squash peeled, seeded and diced in to 1" pieces (about 3 cups)
1/3 cup 692 Olive Cranberry-Pear White Balsamic
1 tablespoon 692 Olive Extra Virgin Olive Oil
3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
Sea salt & 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 rosemary and 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.
1/3 cup 692 Olive Cranberry-Pear White Balsamic
1 tablespoon 692 Olive Extra Virgin Olive Oil
3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
Sea salt & 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 rosemary and 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.
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