BALSAMIC MAPLE BUTTERNUT SQUASH

INGREDIENTS

• 1 medium size butternut squash, peeled, seeded and cut in 1 inch cubes (or use a 2 lb box of pre-cut squash)
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 3 tbsp good quality balsamic vinegar
• 3 tbsp maple syrup or honey
• 3 tbsp finely chopped mint or sage

DIRECTIONS

1. Preheat oven to 450˚F (or 425˚F convection roast).
2. On a foil lined cookie sheet, toss the squash pieces with the oil, place in the oven and cook for 20 minutes or until starting to brown.
3. In the meantime, in a small bowl stir together garlic, vinegar, and maple syrup or honey.
4. Remove squash from oven, pour vinegar-garlic mixture over squash, toss gently, making sure that the pieces are not overlapping.
5. Cook for another 10 minutes or until glazed, caramelized and fork tender.
6. Remove from oven, transfer to a serving dish, sprinkle with mint.
7. Serve!

Serves 8

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