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. The result is a side dish that's rich without being heavy and flavorful without being overly sweet. Whether served alongside roasted turkey, pork, chicken, or as part of a holiday table, it delivers warm seasonal flavor that feels both familiar and elevated. This recipe truly embodies the taste of the holidays. 

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.