Maple Spice Glazed Roasted Butternut Squash
2 pounds butternut squash, peeled, seeded and diced into 1-inch pieces (about 3 cups)
⅓ cup Maine-ly Drizzle's Maple Balsamic Vinegar
1 tbsp. Maine-ly Drizzle's Hojiblanca Extra Virgin Olive Oil or your favorite EV olive oil
1 tbsp. fresh rosemary leaves, finely chopped
½ tsp sea salt
Black pepper, freshly ground
Preheat oven to 375 degrees. On a large sheet pan lined with parchment or Silpat, add the squash in a single layer.
In a small bowl, whisk together olive oil and balsamic until well blended. Drizzle over squash and sprinkle with rosemary, salt and pepper, to taste. Toss gently.
Roast for 25-30 minutes, stirring halfway through until golden, caramelized and tender. Correct for seasoning and enjoy!