This delightful vinegar is spicy and warm, perfect drizzled over fresh fruit or as a dessert topping. It has the unique taste of d’anjou pear, and is matches well with many of our sweeter, fruity oils for a delicious marinade or salad dressing. Delicious over baked apples, sweet potatoes, squash or pour over oatmeal. This Balsamic is the perfect compliment to any meal. So many choices for pairings such as Roasted Walnut, Almond, Blood Orange, Baklouti Green Chili, Basil, Butter, Chipotle & Wild Mushroom and Sage oil.
ROASTED BUTTERNUT SQUASH WITH CINNAMON PEAR BALSAMIC
1 1/4 pounds butternut squash, cubed, 1/4 cup Loide' Cinnamon Pear Balsamic Vinegar, 1 tablespoon Loide' Butter Olive Oil, 1/2 teaspoon Black Truffle Sea Salt, 1/4 teaspoon black pepper, 1/4 cup shredded mozzarella cheese.
Preheat oven to 425 degrees. Combine all ingredients, except cheese, in a large bowl coating the butternut squash. Place squash mixture on a baking sheet in one layer. Bake, stirring every 10-12 minutes until the squash is tender, about 25 minutes. Place in a serving dish. Sprinkle the cheese over the finished squash.