Cranberry Pear Balsamic Glazed Butternut Squash with Rosemary


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

1 Tablespoon Olive Us Ultra Premium, “sweet” fruity extra virgin olive oil such as Hojiblanca or Arbequina

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

Sea salt & fresh cracked pepper to taste


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!’

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