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Cranberry-Pear Balsamic Glazed Butternut Squash with Rosemary

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Cranberry-Pear Glazed Butternut Squash With Rosemary

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 “sweet” fruity olive oil such as Australian Hojiblanca or Alfonso Arbequina
3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped
Sea salt & fresh cracked pepper to taste
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.  

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