Easy Roasted Buttercup Squash with Balsamic Glaze

Ingredients

• 1 buttercup squash, or other winter squash
• 1-2 T Agave Nectar
• 2 T good quality balsamic vinegar
• Freshly ground black pepper and sea salt to taste

Directions

1. Trim off the top and bottom of the squash, stand it securely on the cutting board, and slice it in half from top to bottom. Scoop out the seeds with a sharp spoon, rinsing the cavity if you need to. Cut the squash into half-moon pieces about 1 inch wide. The slices can be any shape, as long as they are roughly the same thickness.
2. Heat the oven or toaster oven to 400F. Coat a roasting pan with non-stick spray or olive oil. If you are using a toaster oven, a 13″ X 9″ roasting pan works here.
3. Arrange the squash in one layer in the roasting pan. Stir the agave nectar and balsamic vinegar together, then brush the mixture over the tops of the squash slices. Some of the glaze will drip down, and that is just fine because it will help coat the underside as the squash cooks.
4. Roast the squash for 15 minutes, then flip every piece over. Lightly brush the second side with the agave-balsamic mixture. It may already look nicely glazed, but brush it anyway so the glaze can slide down and reach the other side.
5. Return the pan to the oven and roast for 15 minutes more, until the squash is lightly browned and a fork slips in easily.
6. Season the hot squash with freshly ground black pepper and sea salt, then serve. You can remove the peel before eating if you prefer, or simply cut it away as you eat.