Cranberry Pear Glazed Butternut Squash
Ingredients:
- Butternut Squash, cubed
- MOV Extra Virgin Olive Oil
- MOV Cranberry-Pear White Balsamic
- Fresh Rosemary
- NHHS Sea Salt
- NHHS Tellecherry Peppercorns
Directions:
In a large bowl whisk Extra Virgin Olivee Oil and Cranberry-Pear White Balsamic together until thoroughly combined. Add rosemary and toss squash to coat and combine evenly.
Sprinkle with sea salt and fresh ground pepper to taste.
Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve.
Enjoy!
In a large bowl whisk Extra Virgin Olivee Oil and Cranberry-Pear White Balsamic together until thoroughly combined. Add rosemary and toss squash to coat and combine evenly.
Sprinkle with sea salt and fresh ground pepper to taste.
Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve.
Enjoy!