Caramelized Butternut Squash with Cranberry Balsamic Glaze

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