Cranberry-Pear Balsamic Glazed Butternut Squash with Rosemary

Needed for this Recipe:

 

Ingredients:

  • 1 – 2 pound butternut squash peeled, seeded and diced in to 1″ pieces (about 3 cups)
  • 1/3 cup Sunshine Coast Olive Oil Co. Cranberry-Pear White Balsamic
  • 1 Tablespoon Sunshine Coast Olive Oil Co. Mild Intensity “sweet” fruity U.P. Extra Virgin 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

 

Instructions:

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.