Two of our most popular products combined into one recipe!?!?

Crisp, fruity and tart Cranberry Pear Balsamic combines with the savory blend of herbs, sun-dried tomato and garlic of the Tuscan Herb Olive Oil to coat butternut squash - the perfect blank slate to showcase a perfect balance of flavors. This recipe truly embodies the taste of the holidays. 

INGREDIENTS:

• 1 - 2 pound butternut squash peeled, seeded and diced in to 1" pieces (about 3 cups)
• 1/3 cup Rocky Mountain Olive Oil Cranberry Pear White Balsamic Vinegar
  
• 1 Tablespoon Rocky Mountain Olive Oil Tuscan Infused Olive Oil
• 3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
• sea salt & fresh cracked pepper to taste

DIRECTIONS:

Preheat the oven to 375F.

In a large bowl, whisk the olive oil and balsamic vinegar together until thoroughly combined. Add the rosemary and squash to the bowl 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 to taste and serve.