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Cranberry-Pear Balsamic Glazed Butternut Squash with Rosemary

A Balsamic Condimento and Extra Virgin Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

30-35 minutes


4 people


  • 1-2 lb. butternut squash, peeled, seeded, and diced into 1-inch pieces (about 3 cups)
  • 1/3 cup Cranberry Pear White Balsamic Condimento
  • 1 tablespoon of a sweet, fruity olive oil such as an Arbequina or Hojiblanca
  • 3-inch sprig of fresh rosemary, leaves stripped from stem and roughly chopped
  • Sea salt and freshly cracked pepper, to taste


  • Preheat the oven to 375 degrees.
  • In a large bowl, whisk the olive oil and balsamic condimento together until thoroughly combined. Add the rosemary and squash and toss to coat and combine evenly.
  • Line a large roasting pan with parchment paper, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and freshly ground pepper.
  • Roast the squash for 30-35 minutes, uncovered, stirring a few times until golden brown and caramelized.
  • Adjust seasoning and serve
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