Cranberry Pear White Balsamic Vinegar
1 - 2 pounds butternut squash peeled, seeded and diced in to 1" pieces (about 3 cups)
1/3 cup Cranberry Pear White Balsamic Vinegar
1 Tablespoon sweet fruity olive oil such as Hojiblanca or Arbosana
3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
sea salt & freshly ground black pepper to taste
Preheat oven to 375 degrees. In a large bowl, whisk the olive oil and balsamic vinegar 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 freshly ground black pepper. Roast the squash for 30-35 minutes, stirring a few times until golden brown.
(Recipe shared by Rachel Bradley-Gomez, Veronica Foods Company)