1 – 2 pound butternut squash peeled, seeded and diced in to 1″ pieces (about 3 cups)
3 T  SOOC Aged Pure Maple Dark Balsamic
3 T SOOC Blood Orange Olive Oil
3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped  (or 1 t dried ground
Vancouver Island Orange Lime Sea Salt & fresh cracked pepper, to taste


Preheat the oven to 375.

In a large bowl whisk the SOOC  Aged Pure Maple Dark Balsamic and SOOC Blood Orange Olive Oil together until thoroughly combined. Add the rosemary and squash and toss to coat and combine evenly.

In a large roasting pan or cookie sheet lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with Vancouver Island Orange Lime Infused Sea Salt and fresh ground pepper.

Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve.