Roasted Buttercup Squash Glazed With Balsamic Agave Nectar - cooking recipe

Ingredients

1 buttercup squash (butternut will also work)
4 tablespoons agave nectar
3 tablespoons good quality balsamic vinegar
2 -4 tablespoons butter (melted)
fresh ground black pepper, to taste
sea salt, to taste

Preparation

Preheat oven to 375 degrees Fahrenheit.
Grease a roasting pan or cookie sheet (with rims) with oil spray or olive oil.
Cut top and bottom end from butternut squash. Place flat end (that you've cut) of squash on cutting board and cut in half top to bottom.
With a spoon, scrape seeds out as well as webby silk, making sure that inside of squash is clean and void of all seeds and silk. Cut the squash in half-moon slices about 1\" wide, keeping cut slices to the same thickness.
Place squash on roasting pan on their sides (pulp side down). Spacing slices evenly.
Mix together Agave nectar, balsamic vinegar and melted butter. Brush buttercup slices evenly. Note that only about half or less of the amount will be used. Reserve remaining balsamic/agave nectar.
Roast squash for approximately 15 minutes. Turn slices over to opposite side. Brush with remaining balsamic agave nectar. Roast 15 - 20 minutes more or until squash pierces easily with fork and is cooked through.
Season with ground black pepper and sea salt to taste. Serve while hot.