1 - 2 pound Butternut Squash peeled, seeded and diced in to 1" pieces (about 3 cups)
1/3 cup Crystal City Cranberry Pear White Balsamic
1 Tbs sweet fruity olive oil such as Hojiblanca, Arbequina, or Cerasuola Crystal City Extra Virgin Olive Oil
3" sprig fresh rosemary, leave stripped from stem and roughly chopped
Seneca Lake Salt or Sea Salt & fresh cracked pepper to taste
Preheat oven to 375 degrees.
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 the salt and pepper.
Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve.
Posted on Tue, June 18, 2013
by Wendy Oppenheim filed under