Recipe

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.