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.
- 5 lbs of butternut squash peeled, seeded and diced in to 1″ pieces (about 6 cups)
- 1/3 cup plus 2 tablespoons of Olive This! Cranberry Pear balsamic
- 3 tablespoons Olive This! Single Varietal EVOO
- 1 tablespoon roughly chopped fresh rosemary leaves
- 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. 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.)
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.
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