Cranberry-Pear Glazed Butternut Squash With Rosemary
Cranberry-Pear Glazed Butternut Squash With Rosemary

• 1 – 2 lb. butternut squash peeled, seeded and diced in to 1″ pieces (about 3 cups)
• 1/3 cup ♥Olive My Heart♥  Cranberry-Pear White Balsamic Vinegar
• 1 Tbsp. ♥Olive My Heart♥  “sweet” fruity EVOO, such as Hojiblanca or Arbequina
• 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 oil and balsamic together until thoroughly combined.  Add the rosemary, squash and toss to coat evenly.
In a large roasting pan lined with parchment paper, 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.