• 1 – 2 pound 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 extra virgin olive oil
  • 3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped
  • Sea salt & fresh cracked pepper to taste


  1. Preheat the oven to 375.
  2. In a large bowl whisk the olive oil and balsamic together until thoroughly combined.
  3. Add the rosemary and squash and toss to coat and combine evenly.
  4. In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade.
  5. Sprinkle liberally with sea salt and fresh ground pepper.
  6. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized.
  7. Adjust seasoning and serve.

Re-posted from the Veronica Foods blog.