On Tap Oil & Vinegar Recipe Detail

Cranberry-Pear Balsamic Glazed Butternut Squash with Rosemary

Ingredients:

• 1 - 2 pound butternut squash peeled, seeded and diced into 1" pieces (about 3 cups)
• 1/3 cup cranberry-pear white balsamic
• 1 tablespoon "sweet" fruity olive oil such as Australian Hojiblanca or Alfonso Arbequina
• 3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
• Sea salt & fresh cracked pepper to taste

Directions:

Preheat the oven to 375°F

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.