Cranberry-Pear White Balsamic Glazed Butternut Squash with Rosemary

1 – 2 pound butternut squash peeled, seeded and diced in to 1″ pieces (about 3 cups)

1/3 cup cranberry-pear white balsamic

1 tablespoon Hojiblanca EVOO

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.