Roasted Buttercup Squash Glazed With Balsamic Agave Nectar

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 buttercup squash (butternut will also work)
• 4 tablespoons agave nectar
• 3 tablespoons good quality balsamic vinegar
• 2 -4 tablespoons butter (melted)
• fresh ground black pepper, to taste
• sea salt, to taste

Recipe

• 1 preheat oven to 375 degrees fahrenheit.
• 2 grease a roasting pan or cookie sheet (with rims) with oil spray or olive oil.
• 3 cut top and bottom end from butternut squash. place flat end (that you've cut) of squash on cutting board and cut in half top to bottom.
• 4 with a spoon, scrape seeds out as well as webby silk, making sure that inside of squash is clean and void of all seeds and silk. cut the squash in half-moon slices about 1" wide, keeping cut slices to the same thickness.
• 5 place squash on roasting pan on their sides (pulp side down). spacing slices evenly.
• 6 mix together agave nectar, balsamic vinegar and melted butter. brush buttercup slices evenly. note that only about half or less of the amount will be used. reserve remaining balsamic/agave nectar.
• 7 roast squash for approximately 15 minutes. turn slices over to opposite side. brush with remaining balsamic agave nectar. roast 15 - 20 minutes more or until squash pierces easily with fork and is cooked through.
• 8 season with ground black pepper and sea salt to taste. serve while hot.