Sweet, caramelized cubes of butternut squash meet a nutty browned-butter sauce brightened with The Olive Leaf Cinnamon Pear Balsamic. It’s the kind of cozy side that feels special enough for the holidays but is easy enough for any weeknight.

Ingredients

Roasted Squash

• 1½–2 lb butternut squash, peeled, seeded, and cubed
• 2–3 Tbsp The Olive Leaf Olive Oil (use Classic EVOO, or try Blood Orange or Tuscan Herb)
• Salt & freshly ground black pepper, to taste

Cinnamon-Pear Browned Butter

• 1/2 cup unsalted butter
• 2 Tbsp The Olive Leaf Cinnamon Pear Balsamic
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Roast the squash. Heat oven to 425°F. Spread squash on a sheet pan, drizzle with olive oil, and toss to coat. Season with salt and pepper. Roast 25–35 minutes, tossing once, until tender and caramelized at the edges.
2. Brown the butter. Meanwhile, melt butter in a small saucepan over low to medium-low heat, stirring occasionally, until the milk solids turn golden and smell nutty, about 10–12 minutes. Remove from heat; cool 2 minutes.
3. Finish the sauce. Whisk in Cinnamon Pear Balsamic, salt, and pepper.
4. Serve. Transfer roasted squash to a platter and drizzle with the warm browned-butter balsamic. Toss gently and serve.

Tips & Variations

• Extra crispy: Use two sheet pans so the squash has room to brown.
• Savory-sweet: Add a pinch of chili flakes or smoked paprika to the squash before roasting.
• Add crunch: Finish with toasted pecans or pumpkin seeds.
• Make-ahead: Roast squash earlier in the day; rewarm and toss with the sauce right before serving.

What to serve it with

Roast chicken, pork tenderloin, baked salmon, or a fall salad dressed with Maple Balsamic and Tuscan Herb Olive Oil.