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Cranberry Pear Butternut Squash

So easy to make!   A bit Tangy and a bit sweet.   Sooooo good.

1 - 2 pounds butternut squash peeled, seeded and diced in to 1" pieces (about 3 cups)
1/3 cup The Tangy Olives Cranberry Pear White Balsamic Vinegar
1 Tablespoon The Tangy Olives Blood Orange Extra Virgin Olive Oil

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.   Delish with pork chops or beef ribs.

Image by Egor Myznik

The Tangy Olive



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