1-2 pound butternut squash, peeled, seeded and diced
1 tablespoon The Well Dressed Olive's EVOO
1/3 cup The Well Dressed Olive's Cranberry Pear White Balsamic Vinegar
3" sprig fresh rosemary, mince leaves
1/4 cup dried cranberries
1/4 cup feta cheese (optional)
sea salt and ground pepper to taste
1/2-1 teaspoon ground ginger (optional)
Preheat oven to 375 degrees.
In a large bowl, whisk The Well Dressed Olive's EVOO and Cranberry Pear White Balsamic Vinegar until thoroughly combined. Toss in the rosemary and squash, coat evenly.
In a large roasting pan lined with aluminum foil, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle with salt and pepper.
Roast the squash for 30 minutes. Remove from oven, stir, add cranberries, and place back in oven to cook an additional 5-10 minutes until golden brown. Sprinkle with feta and ginger (both are optional).