The sweetness of our Cranberry Pear balsamic makes the perfect glaze for the butternut squash and the hint of rosemary balances the flavor profile well.
One 2-pound butternut squash peeled, seeded and diced in to 1" pieces 1/3 cup Savory Olive Cranberry-Pear Balsamic 1 tablespoon Savory Olive Rosemary Olive Oil 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 squash and toss to coat and combine 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.