Easy Roasted Buttercup Squash with Balsamic Glaze

Directions

Cut top and bottom end from squash, then sit flat on cutting board and cut in half top to bottom. Use a sharp spoon to scrape out seeds, washing out the inside of the squash if needed. Cut squash into half-moon slices about 1 inch wide. Lay squash in single layer on roasting pan. Mix together agave nectar and balsamic vinegar and brush on top layer of squash. Roast squash 15 minutes, then turn each piece. Brush second side lightly with the agave-balsamic mixture. Roast 15 minutes more, or until squash pierces easily with a fork and is lightly browned. Grind black pepper and sea salt over squash and serve hot. .