Cranberry Pear Glazed Butternut Squash

Serves:

4

Ingredients:

1-2 pounds butternut squash peeled, seeded and diced in 1” pieces (3 cups)
1/3 cup Epicurean Cranberry Pear Balsamic Vinegar
1 Tbsp Epicurean Arbosana Olive Oil
3” sprig fresh rosemary, leaves stripped from stem and roughly chopped
Sea salt and fresh ground black pepper to taste.

Instructions:

Preheat oven to 375 degrees. In a large bowl, whisk the olive oil and 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 squash for 30-35, stirring a few times until golden brown.

Covid 19 

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Available

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(615) 895-0007

sales@epicureanoliveoil.com

The Avenue Murfreesboro

2615 Medical Center Parkway

Suite #2070

Murfreesboro, TN

37129

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