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Cranberry-Pear Glazed Butternut Squash with Rosemary

October 10, 2022

INGREDIENTS

1 - 2 pounds butternut squash, peeled, seeded, and diced in to 1" pieces (about 3 cups)
⅓ cup Cranberry-Pear White Balsamic
1 Tbs. Rosemary Fused Olive Oil
a 3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
sea salt
fresh-cracked pepper
½ cup dried cranberries (optional)

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, then 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. Sprinkle optional cranberries in for the last 10 minutes of roasting. Serve warm.

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