Prep 10 mins
Cook 30 mins
Not only healthy but delicious and a great accompaniment for a main meal or for your holiday table. I also love eating this on it's own as a light lunch in which case I sometimes omit the butter (good without it too).
- 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
- Preheat oven to 375 degrees Fahrenheit.
- Grease a roasting pan or cookie sheet (with rims) with oil spray or olive oil.
- 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.
- 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.
- Place squash on roasting pan on their sides (pulp side down). Spacing slices evenly.
- 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.
- 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.
- Season with ground black pepper and sea salt to taste. Serve while hot.