Butter Olive Oil Roasted Squash with Maple Balsamic Reduction

Ingredients

• 
  
  4 Tbsp J. Olive Co. Butter Olive Oil


• 
  
  ¾ cup J. Olive Co. Vermont Maple Balsamic


• 
  
  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!