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Cranberry-Pear Glazed Butternut Squash

Cranberry-Pear Glazed Butternut Squash

Ingredients for Cranberry-Pear Glazed Butternut Squash:
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 Arbequina EVOO
3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
Sea salt & fresh cracked pepper to taste

Products You Will Need:
Cranberry Pear White Balsamic
Arbequina Extra Virgin Olive Oil

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 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 your Cranberry-Pear Glazed Butternut Squash warm.

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

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