Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Pear Roasted Butternut Squash


  • Author: Pour Olive

Ingredients

Scale

12 pound butternut squash peeled, seeded and diced in to 1″ pieces (about 3 cups)

1/3 cup Pour Olive Cranberry-Pear White Balsamic

1 tablespoon “sweet” fruity Ultra Premium Extra Virgin Olive Oil

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.