Roasted Savory Butternut Squash

Cooking Time: 25-30 Min    Servings: 6

Products needed:

Blood Orange Fused Olive Oil

Cinnamon Pear Balsamic Vinegar


  • 1 medium butternut squash 
  • 2 tablespoons The Olive Scene Blood Orange Extra Virgin Olive Oil 
  • Sea salt and ground white pepper 
  • 2 medium onions (diced)
  • 1 tablespoon fresh chopped thyme 
  • 1 tablespoon The Olive Scene Cinnamon Pear Balsamic Vinegar


  1. Preheat oven to 375° F.
  2. Peel squash and cut in half lengthwise.
  3. Scoop out seeds; discard.
  4. Cut squash into 1 ½ inch chunks.
  5. Coat squash with 1 tablespoon olive oil and season with salt and pepper.
  6. Place on a parchment lined baking sheet and bake about 30 minutes or until well caramelized.
  7. Coat the onions with the remaining 1 tablespoon olive oil and season with salt, pepper.
  8. Place the onions on the baking sheet with the squash after the squash has roasted for 10 minutes.
  9. Make sure the onions are spread evenly on the baking sheet to allow for caramelizing.
  10. Bake for the remaining 20 minutes or so.
  11. Toss with the thyme and sprinkle with the 1 tablespoon of Cinnamon Pear Balsamic Vinegar just before serving.

    * This recipe is also delicious with Cranberry Pear White Balsamic Vinegar