Cranberry-Pear Glazed Butternut Squash With Rosemary

Cranberry-Pear Glazed Butternut Squash With Rosemary
Cranberry-Pear Glazed Butternut Squash With Rosemary
Cranberry-Pear Glazed Butternut Squash With Rosemary


Ingredients
  • 1 - 2 pound butternut squash peeled seeded and diced in to 1" pieces (about 3 cups)
  • 1/3 cup Tastealotta Cranberry-Pear White Balsamic
  • 1 tablespoon fruity olive oil such as Tastealotta Hojiblanca EVOO
  • 3 leaves " sprig fresh rosemary stripped from stem and roughly chopped
  • Sea salt & fresh cracked pepper to taste
Instructions
  1. Preheat the oven to 375.
  2. In a large bowl whisk the olive oil and balsamic together until thoroughly combined.
  3. Add the rosemary and squash and toss to coat and combine evenly.
  4. In a large roasting pan lined with parchment paper, arrange the squash in a single layer, drizzling with any remaining marinade.
  5. Sprinkle liberally with sea salt and fresh ground pepper.
  6. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve.

Other Great Recipes