Roasted Squash with Orange Maple Glaze

Ingredients

1 – 2 pound butternut squash peeled, seeded and diced into 1″ pieces (about 3 cups)
3 Tbsp Maple Dark Balsamic
3 Tbsp Fused Orange Olive Oil
3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped  (or 1 t dried ground
rosemary)
Saltwest Lemon Dill Sea Salt & Fresh cracked pepper, to taste

Directions

Preheat the oven to 375.

In a large bowl, whisk the Maple Dark Balsamic and 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 Lemon Dill Sea Salt and fresh ground pepper.

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