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.