Preheat the oven to 400°F.
On a large baking sheet, toss the squash cubes in 1 tbsp of Rosemary Olive Oil, salt and pepper.
Roast for 20 minutes flipping halfway through. Remove from the oven and toss with the tbsp of Cinnamon Pear Dark Balsamic and return to the oven for an additional 10 minutes, allowing the balsamic to caramelize.
Remove from oven and set aside.
While the squash is roasting, preheat a skillet over medium-high heat. Add one tbsp of Rosemary Olive Oil and sear the sausage coins for a few minutes on each side until a they are nice and brown and have a slight char.
Remove from the heat and set aside.
Let's assemble. Using a wooden or metal skewer, skewer 1-2 parsley leaves first, followed by a butternut squash cube, then a sausage coin.
Serve slightly warm or cooled. Enjoy!
4 servings