Agave and Balasmic Glazed Buttercup Squash

So many squash, so little time. But buttercup are worth the venture. Rich, creamy, sweet and nutty, these have become my new autumn favorite. You won’t be disappointed.

Takes: 20 minutes
Serves: 4

Ingredients

1 buttercup squash, or other winter squash (about 1.5 lbs.)
2 T Agave Nectar (preferably amber variety)
2 T good quality balsamic vinegar
freshly ground black pepper and sea salt to taste

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. (Any shape of slice will work, but they need to be close to the same thickness.

Preheat oven to 400F. Spray roasting pan with non-stick spray or olive oil. Lay squash in single layer on roasting pan. Mix together agave nectar and balsamic vinegar and brush on top layer of squash. (Some will run down, which will coat the bottom as the squash roasts.)

Roast squash 15 minutes, then turn each piece. Brush second side lightly with the agave-balsamic mixture. (It will look glazed already and you may be tempted not to brush it, but do it so the glaze can run down and coat the other side.) 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.

This tasty recipe comes from Kalyn’s Kitchen.

About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

What do you think?