Cinnamon Pear Roasted Butternut Squash
- Heat oven to 425 degrees and line a large baking sheet with non-stick foil. Toss squash cubes with Wild Mushroom and Sage EVOO, sage leaves, salt and pepper. Spread evenly on prepared baking sheet (do not overcrowd – use an additional baking sheet if necessary).
- Place baking sheet in oven and roast squash, turning once, until edges are browned and centers tender (30-40 minutes). Remove from oven and immediately drizzle Aged Cinnamon-Pear Balsamic Vinegar over roasted squash. Carefully turn squash to completely glaze all sides. The heat of the pan will reduce the Aged Cinnamon-Pear Balsamic Vinegar into a delicious sweet glaze! Place on serving platter and sprinkle with thinly sliced sage leaves. Enjoy!
A Twist On Olives http://www.atwistonolives.com/