• 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


  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