Cranberry Pear Balsamic Glazed Butternut Squash

• 1-2 lbs diced, peeled & seeded butternut squash
• 1/3 c Cranberry Pear White Balsamic Vinegar
• 1 tbs olive oil
• 3" sprig fresh rosemary, stripped from stem & chopped
• Salt & pepper to taste

Preheat oven to 375 degrees. In a large bowl, whisk olive oil & balsamic until thoroughly combined.  Add rosemary & squash & toss to coat. In a large roasting pan lined with parchment paper, arrange squash in single layer, drizzling any remaining marinade. Sprinkle liberally with salt & pepper. Roast for 30-35 min., stirring a few times until golden brown.

Vine & Olive