Cranberry-Pear Balsamic Glazed Butternut Squash with Rosemary

  • 3 cups butternut squash peeled, seeded and diced into 1" pieces 
  • 1/3 cup Bella Nonnas Cranberry-Pear White Balsamic Vinegar
  • 1 tablespoon Bella Nonnas Ultra Premium EVOO
  • 3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
  • Sea salt & fresh cracked pepper to taste
Cooking Instructions:
  • 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.
  • 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.

Cooking Time : 30-35 min
Servings : 4-6

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