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
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!’