Cranberry Pear Glazed Butternut Squash With Rosemary

1 - 2 pound Butternut Squash peeled, seeded and diced in to 1" pieces (about 3 cups) 1/3 cup Crystal City Cranberry Pear White Balsamic 1 Tbs sweet fruity olive oil such as Hojiblanca, Arbequina, or Cerasuola Crystal City Extra Virgin Olive Oil 3" sprig fresh rosemary, leave stripped from stem and roughly chopped  Seneca Lake Salt or Sea Salt & fresh cracked pepper to taste Preheat oven to 375 degrees.   In a large bowl whisk the olive oil and balsamic together until thor...