Cranberry-Pear Glazed Butternut Squash with Rosemary
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Cranberry-Pear Glazed Butternut Squash with Rosemary
Print Recipe
Recipe Notes

1 - 2 pounds butternut squash peeled, seeded and diced into 1" pieces (about 3 cups)
1/3 cup Olive Gourmet Cranberry Pear White Balsamic
1 tablespoon "sweet" fruity olive oil such as Olive Gourmet Hojiblanca or Arbequina
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 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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