Recipe: Roasted Butternut Squash with Rosemary and a Cranberry-Pear Balsamic Glaze

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Roasted Butternut Squash Feature - Updated
Here’s another great side dish that pleases the palate as much as the eyes.  The sweetness of our Cranberry Pear balsamic makes the perfect glaze for the butternut squash and the hint of rosemary balances the flavor profile well.  All this flavor is achieved without adding any additional sugar or honey.

 

INGREDIENTS

 

DIRECTIONS

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.  We use our bare hands to mix it up.  (Note:  If you get your rimmed baking sheet ready beforehand – required in the next step – you can transfer the coated squash directly to the baking sheet with your hands after mixing it up.)

 


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 about 50 minutes, stirring 3-4 times.  After 50 minutes, turn on the broiler and broil  until golden brown and caramelized, about 6-8 mins. Turn squash about half way through. Adjust seasoning and serve.

 

SERVES 6

 

Have a comment?  We’d love to hear from you.  Have you tried this dish?  Do you have a variation that you think others will enjoy?  Leave us a comment below (email address is not necessary).

Want to print this recipe without all the photos?  Use the green print button above the feature photo at the top of this page and you can print with or without the images.  Once you’re in the print module look in the header for the checkbox that says “Remove Images”.

 

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2 thoughts on “Recipe: Roasted Butternut Squash with Rosemary and a Cranberry-Pear Balsamic Glaze

  1. Pictures of your dishes are very good, but it wouldn’t take up as much space and ink if you made the pictures smaller!

    • Thanks for the feedback Mary. We do have a green print button up near the title of the recipe. This formats the post for printing and there’s also a little checkbox that lets you print the entire recipe without images. We did that for folks who want to look at the pictures to see how it’s done while online. Then just print the text portion only for your shopping list and recipe directions. That should save paper and toner ink! Let us know how your dish turns out! Thanks again.

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