Cranberry Pear Balsamic Glazed Butternut Squash

Cranberry Pear Balsamic Glazed Butternut Squash

Serves 4-6 | Cook time: 30-35 minutes

Ingredients:

  • 1-2 pounds butternut squash peeled, seeded, and diced into 1-inch pieces (about 3 cups)
  • 1/3 cup Cranberry Pear White Balsamic from The Tree and Vine
  • 1 tablespoon plain EVOO, such as Arbequina from The Tree and Vine
  • 1 3-inch sprig fresh rosemary, leaves stripped from stem and roughly chopped
  • Sea salt and fresh cracked pepper to taste

Directions:

  1. Preheat oven to 375 degrees.
  2. In a large bowl, whisk the olive oil and Cranberry Pear White Balsamic together until thoroughly combined.
  3. Add the rosemary and squash and toss to coat evenly.
  4. In a large roasting pan lined with parchment paper, arrange the squash in a single layer.
  5. Drizzle any remaining marinade.
  6. Sprinkle liberally with sea salt and pepper.
  7. Roast the squash for 30-35 minutes, stirring a few times, until golden brown and caramelized.
  8. Adjust seasoning and serve.
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