ROASTED BUTTERCUP SQUASH GLAZED WITH BALSAMIC AGAVE NECTAR

Steps:

• 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.