Butternut squash gets a sweet-tart glaze from Cranberry Pear White Balsamic and a savory hit from Tuscan Herb Olive Oil. The cranberry and pear go especially well with roast turkey or pork, but there’s no reason to wait for a holiday. Put it next to a weeknight roast chicken and see what goes first.

I N G R E D I E N T S :

• 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 Herb Infused Olive Oil
• 3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
• sea salt & fresh cracked pepper to taste

I N S T R U C T I O N S :

1. Preheat the oven to 375F.
2. In a large bowl, whisk the Tuscan Herb Olive Oil and Cranberry Pear Balsamic together until thoroughly combined. Add the rosemary and squash to the bowl and toss to coat and combine evenly.
3. 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.
4. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning to taste and serve.

N U T R I T I O N A L   I N F O :

Estimated per serving: 220 calories • 2g protein • 24g carbs • 14g fat • 140mg sodium

Estimated values may vary based on squash size, glaze amount, and ingredient brands.