Cranberry Pear Glazed Butternut Squash


  • 1 - 2 lb Butternut Squash peeled, seeded and diced in to 1" pieces (about 3 cups)
  • 1/3 cup Cranberry Pear White Balsamic
  • 1 tbsp. mild/medium EVOO eg. Australian Hojiblanca
  • 3" sprigs of fresh Rosemary, leaves stripped from stem and roughly chopped
  • Sea Salt & fresh cracked Pepper to taste


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 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.


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