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Easy Cranberry-Pear Glazed Butternut Squash With Rosemary

Written by Epicurean Olive Oils
April 28, 2023
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  • 1 (20-ounce) package of peeled, cubed butternut squash
  • 3 tablespoons Rosemary Infused Olive Oil
  • 3 tablespoons Cranberry – Pear White Balsamic Vinegar
  • 1 teaspoon fresh rosemary or ½ dried rosemary (optional)
  • Salt and pepper to taste
  1. Preheat oven to 400 degrees F.
  2. In a large bowl whisk Rosemary Fused Olive Oil and Cranberry-Pear White Balsamic together until thoroughly combined.
  3. Add butternut squash and rosemary (if using), and mix to coat.
  4. Place the squash on a nonstick baking sheet or a baking sheet lined with foil or parchment paper.
  5. Sprinkle with salt and pepper to taste.
  6. Bake until the squash is tender and brown, about 30 to 35 minutes, making sure to flip the squash after 15 minutes.

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