Roasted Butternut Squash with Browned Balsamic Butter
1 ½- 2lbs of butternut squash, cubed
2-3 tablespoons of Blood Orange Fused Olive Oil
Salt and pepper to taste
½ cup butter
2 tablespoons of Aged Maple Dark Balsamic
½ tsp salt
¼ tsp black pepper
Preheat the oven to 425. Lay squash in a single layer on a baking sheet. Drizzle with your chosen oil, toss well. Season with salt and pepper. Roast in the oven for 25-35 min until tender. Let cool and serve with browned balsamic butter.
In a saucepan, cook butter over low heat about 12min or until browned, stirring occasionally. Remove from heat, let cool for 2 min. Stir in balsamic and season.