Cinnamon Pear Roasted Butternut Squash

Cinnamon Pear Roasted Butternut Squash
  1. 5 cups cubed butternut squash
  2. 1 ½ tablespoons Wild Mushroom and Sage EVOO
  3. 4 medium sage leaves, thinly sliced
  4. ½ teaspoon salt
  5. ¼ teaspoon pepper
  6. 2 tablespoons Aged Cinnamon-Pear Balsamic Vinegar
  7. 4 medium sage leaves, thinly sliced
  1. 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).
  2. 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