Balsamic Glazed Roasted Buttercup Squash
(Makes about 4 servings)
1 buttercup squash, or other winter squash (about 1.5 lbs.)
2 T honey
2 T good quality balsamic vinegar
freshly ground black pepper and sea salt to taste
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. Grease roasting pan with olive oil. Lay squash in single layer on roasting pan. Mix together honey 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 honey-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.
Adapted from Kalyn’s Kitchen.