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Cranberry Pear Balsamic Butternut Squash

Ingredients

  • 1 - 2 pounds butternut squash peeled seeded and diced in to 1" pieces (about 3 cups)
  • 1/3 cup Olivia's Cranberry Pear White Balsamic Vinegar
  • 1 Tablespoon Olivia's Basil Olive Oil
  • 3 " sprig fresh rosemary leaves stripped from stem and roughly chopped
  • sea salt & freshly ground black pepper to taste

Instructions

  • Preheat oven to 375 degrees.
  • In a large bowl, whisk the Basil Olive Oil and Cranberry Pear Balsamic Vinegar 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 freshly ground black pepper.
  • Roast the squash for 30-35 minutes, stirring a few times until golden brown.