Ingredients:
1 1/2 – 2 pound butternut squash peeled, seeded and diced in to 1″ pieces (about 3 cups)
1/3 cup Olive Us Cranberry Pear White Balsamic https://shop.oliveusoils.com/cranberry-pear-white-balsamic.html
1 Tablespoon Olive Us Ultra Premium, “sweet” fruity extra virgin olive oil such as Hojiblanca or Arbequina https://shop.oliveusoils.com/oils/olive-oil/varietals/
3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped
Olive Us Rosemary Sea Salt, to taste (or our Roasted Garlic Salt, or Scape Salt)
Fresh cracked pepper, to taste
Directions:
Preheat the oven to 375 degrees F.
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.
Variations: this works well with many combinations of our olive oils and balsamic vinegars, so feel free to ‘Go ahead, play with your food!’