Ingredients
- 1 medium Butternut squash, peeled, seeded and cubed (save time and buy it precut in the produce section)
- 2T The Olive Grove’s Blood Orange Olive Oil or any Super Premium Evoo such as Picual or Arbequina
- 1T Honey
- 1/2t Sea salt
- 1/4t Black pepper
- 1/2C Dried cranberries
- 1/4C The Olive Grove’s Maple or Cinnamon Pear Balsamic Vinegar
- 3oz Gorgonzola, Feta or Blue cheese, crumbled
Directions
Preheat oven to 400 degrees. Toss cubed squash with olive oil, honey, salt and pepper. Spread squash evenly on a lined baking sheet and roast for 25-30 minutes, tossing halfway.
In a small saucepan, simmer balsamic vinegar and cranberries for 5 minutes until thickened. Transfer roasted squash to a serving dish. Drizzle the balsamic glaze over the squash. Top with crumbled cheese. Serve warm.
Makes 4 servings