Preheat the oven to 425°F.
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.
Toss the squash in the Butter Olive Oil, thyme, rosemary and season with salt and pepper.
Arrange the squash in a single layer on 2 large baking sheets.
Roast for about 30 minutes, tossing halfway through.
Remove from the oven and let slightly cool.
Transfer to a large serving dish and gently toss with the parsley.
Crumble the goat cheese over the top and finish with a generous amount of the Maple Balsamic Reduction!
Ingredients
Directions
Preheat the oven to 425°F.
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.
Toss the squash in the Butter Olive Oil, thyme, rosemary and season with salt and pepper.
Arrange the squash in a single layer on 2 large baking sheets.
Roast for about 30 minutes, tossing halfway through.
Remove from the oven and let slightly cool.
Transfer to a large serving dish and gently toss with the parsley.
Crumble the goat cheese over the top and finish with a generous amount of the Maple Balsamic Reduction!
