Cranberry-Pear Glazed Butternut Squash with Rosemary

Ingredients:

1lb – 2 lbs Butternut Squash peeled, seeded and diced in to 1" pieces (about 3 cups)

1/3 cup Cranberry-Pear White Balsamic © or Pomegranate Quince©

1 Tbsp Olive Oil – Picual (Australia)© or Leccino (Chile)©

3" sprig fresh rosemary, leaves stripped from stem and roughly chopped

Sea salt & fresh cracked pepper to taste

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.

Serves 4 - 8

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