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Cranberry Pear Roasted Butternut Squash

Prep time:

Ingredients:

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

1/3 cup Pour Olive Cranberry-Pear White Balsamic

1 tablespoon "sweet" fruity Ultra Premium Extra Virgin Olive Oil

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

Sea salt & fresh cracked pepper to taste

Method:

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.