Roasted Buttercup Squash Glazed With Balsamic Agave Nectar

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READY IN: 40mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
  • 1
    buttercup squash (butternut will also work)
  • 4
    tablespoons agave nectar
  • 3
    tablespoons good quality balsamic vinegar
  • 2 -4
    tablespoons butter (melted)
  • sea salt, to taste
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DIRECTIONS

  • 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.
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