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Cranberry-Pear Glazed Butternut Squash With Rosemary

Cranberry-Pear Glazed Butternut Squash With Rosemary

Cranberry-Pear Glazed Butternut Squash With Rosemary

1 – 2 pounds butternut squash peeled, seeded and diced in to 1″ pieces (about 3 cups)

1/3 cup Cranberry-Pear White Balsamic

1 tablespoon “sweet” fruity olive oil from our selection of UP Certified Traditional EVOO Olive Oils

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 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. Adjust seasoning and serve.