Butter Olive Oil Roasted Squash with Maple Balsamic Reduction

CategoryDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

 2 medium acorn squash, peeled and cubed
 1 butternut squash, peeled and cubed
 2 tbsp fresh thyme, chopped
 2 tbsp fresh rosemary, chopped
 2 tbsp fresh parsley, chopped
 1 small package herbed goat cheese

1

Preheat the oven to 425°F.

2

Pour the Maple Dark Balsamic into a small non-stick pan and cook over a low heat until reduced by half, about 15-20 minutes.

3

Toss the squash in the Butter Olive Oil, thyme, rosemary and season with salt and pepper.

4

Arrange the squash in a single layer on 2 large baking sheets.

5

Roast for about 30 minutes, tossing halfway through.

6

Remove from the oven and let slightly cool.

7

Transfer to a large serving dish and gently toss with the parsley.

8

Crumble the goat cheese over the top and finish with a generous amount of the Maple Balsamic Reduction!

Ingredients

 2 medium acorn squash, peeled and cubed
 1 butternut squash, peeled and cubed
 2 tbsp fresh thyme, chopped
 2 tbsp fresh rosemary, chopped
 2 tbsp fresh parsley, chopped
 1 small package herbed goat cheese

Directions

1

Preheat the oven to 425°F.

2

Pour the Maple Dark Balsamic into a small non-stick pan and cook over a low heat until reduced by half, about 15-20 minutes.

3

Toss the squash in the Butter Olive Oil, thyme, rosemary and season with salt and pepper.

4

Arrange the squash in a single layer on 2 large baking sheets.

5

Roast for about 30 minutes, tossing halfway through.

6

Remove from the oven and let slightly cool.

7

Transfer to a large serving dish and gently toss with the parsley.

8

Crumble the goat cheese over the top and finish with a generous amount of the Maple Balsamic Reduction!

Butter Olive Oil Roasted Squash with Maple Balsamic Reduction

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