Ingredients:
1-2 lb. butternut squash, peeled, seeded, and diced into 1 inch pieces (about 3 cups)
1/3 c. Cranberry Pear White Balsamic
1 Tbsp. Mild or Medium Extra Virgin Olive Oil
3 inch sprig of fresh rosemary, leaves stripped from stem and roughly chopped
sea salt and freshly cracked pepper, to taste
1-2 lb. butternut squash, peeled, seeded, and diced into 1 inch pieces (about 3 cups)
1/3 c. Cranberry Pear White Balsamic
1 Tbsp. Mild or Medium Extra Virgin Olive Oil
3 inch sprig of fresh rosemary, leaves stripped from stem and roughly chopped
sea salt and freshly cracked pepper, to taste
Instructions:
Preheat the oven to 375 degrees. 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. Line a large roasting pan 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, uncovered, stirring a few times until golden brown and caramelized. Adjust seasoning and serve .
