1-2 pound butternut squash peeled, seeded and diced into 1″ pieces. (Tip from Dave: Put the squash in the microwave for1minute to make peeling easier)

1 Tbsp of a sweet, fruity olive oil such as Bodacious Olive Hojiblanca EVOO or Arbosana EVOO

1/3 cup Bodacious Olive Cranberry Pear White Balsamic Vinegar

3″ sprig of fresh rosemary, leaves stripped from stem and minced

¼ cup dried cranberries (optional)

Sea or kosher salt and freshly ground black pepper to taste

½-1 teaspoon ground ginger (optional)


Preheat oven to 375 degrees. In a large bowl, whisk the olive oil and the balsamic vinegar until thoroughly combined. Add the rosemary and the squash and toss to coat & combine evenly. In a large roasting pan lined with aluminum foil or parchment paper, 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 ginger.