Time to Prepare
0-hrs, 40-min
No. of Ingredients
6 Ingredients
No. of Servings
2-4 Generous Servings
Recipe for Cranberry-Pear Glazed Butternut Squash With Rosemary
Side Dishes
Ingredients:
- 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 “sweet” fruity olive oil such as Australian Hojiblanca or Alfonso Arbequina
- 3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped
- Sea salt & fresh cracked pepper to taste
Preparation:
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.
Products Used In This Recipe
