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
