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!

Original recipe found at Oliva! EVOO