Cranberry-Pear Balsamic Glazed Butternut Squash with Rosemary
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.