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Yields12 Servings
 1 tbsp VSOP Extra Virgin Olive Oil, sweet & fruity like arbosana or peranzana
  cup VSOP Cranberry Pear Aged White Balsamic Vinegar
 3 inches Fresh Rosemary, leaves stripped from stem & roughly chopped
 2 lbs Butternut Squash, peeled, seeded & diced into 1 inch pieces
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
1

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.

2

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.

3

Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning if necessary and serve.

Ingredients

 1 tbsp VSOP Extra Virgin Olive Oil, sweet & fruity like arbosana or peranzana
  cup VSOP Cranberry Pear Aged White Balsamic Vinegar
 3 inches Fresh Rosemary, leaves stripped from stem & roughly chopped
 2 lbs Butternut Squash, peeled, seeded & diced into 1 inch pieces
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste

Directions

1

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.

2

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.

3

Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning if necessary and serve.

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