1/3 cup ATTILIOS Cranberry Pear Balsamic Vinegar
3″ sprig fresh rosemary leaves stripped from stem and roughly chopped
2 lbs. butternut squash peeled, seeded and diced into 1″ pieces (~3 cups)
Sea salt and freshly ground black pepper to taste

Preheat the oven to 375°F. In a large bowl, whisk the EVOO and balsamic together 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 and caramelized. Adjust seasoning and serve