Balsamic Glazed Butternut Squash with Rosemary
Ingredients:
1-2 lb. butternut squash, peeled, seeded, and diced into 1 inch pieces (about 3 cups)
1/4 c. Pink Grapefruit White Balsamic (or try Cranberry Pear White Balsamic)
2 Tbsp. Mild or Medium Extra Virgin Olive Oil (or try Rosemary Olive Oil)
sea salt and freshly cracked pepper, to taste
1 3" sprig of fresh rosemary, if desired
Preheat the oven to 375F. Add Rosemary Olive Oil to skillet and heat to medium-high temperature. Add the squash cubes and sea salt and toss immediately to coat.
Allow to saute for 3-5 minutes until beginning to soften. Reduce heat and add the Balsamic and toss to coat. Saute for another 5 minutes, stirring a regularly to ensure Balsamic does not burn. As Balsamic reduces, it will thicken and coat squash. Saute until vegetables are fork tender and balsamic is thick and a nice glaze has formed.
Finish with sea salt and cracked pepper to taste.