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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.

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.