ROASTED CRANBERRY BUTTERNUT SQUASH Cranberry Balsamic Vinegar
2 pounds butternut squash peeled, seeded and diced into 1 inch pieces
⅓ cup Cranberry Balsamic Vinegar
1 tablespoon EVOO
3” sprig fresh rosemary, leaves stripped from stem and roughly chopped
4 tablespoons dried cranberries
Sea salt & freshly ground black pepper to taste
1. Preheat oven to 375˚F.
2. In a large bowl, whisk the EVOO and Cranberry Balsamic Vinegar until thoroughly combined. Add the rosemary, squash and cranberries and toss to coat.
3. In a large roasting pan lined with parchment paper, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and freshly ground black pepper
4. Roast 40-45 minutes, stirring a few times until golden brown.