Cranberry-Pear Balsamic Glazed Butternut Squash with Rosemary – Amphora Nueva Marin

Ingredients

• 1 – 2 pound butternut squash peeled, seeded and diced in to 1″ pieces (about 3 cups)
• 1/3 cup cranberry-pear white balsamic
• 1 tablespoon “sweet” fruity olive oil such as Australian Hojiblanca or Alfonso Arbequina
• 3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped
• Sea salt & fresh cracked pepper to taste