1 tablespoon VSOP Extra Virgin Olive Oil, sweet & fruity like arbosana or peranzana
1⁄3 cup VSOP Cranberry Pear Aged White Balsamic Vinegar
3 inches Fresh Rosemary, leaves stripped from stem & roughly chopped
2 pounds Butternut Squash, peeled, seeded & diced into 1 inch pieces
pinch Fine Sea Salt, to taste
pinch Fresh Cracked Black Pepper, to taste
Preheat the oven to 375 degrees Fahrenheit. In a large bowl whisk the olive oil and balsamic vinegar together until thoroughly combined. Add the rosemary and cubed squash and toss to coat evenly. Arrange the squash in a single layer on a large roasting pan or cookie sheet lined with parchment paper or non-stick aluminum foil. Drizzle with any remaining marinade. Sprinkle liberally with the sea salt and fresh cracked black pepper. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning if necessary and serve.