Ingredients:
-3 large butternut squash, peeled, cut in half and seeds removed
-3 tbsp of olive oil
-5 tbsp salted butter
-4 tbsp apple cider vinegar
-¾ cup pure maple syrup
-Salt and pepper to taste
-12-14 dried bay leaves
Directions:
1. Preheat oven to 425 degrees
2. Coat the squash with the olive oil and salt and pepper
3. Place on a foil wrapped cookie sheet
4. Roast in the oven for about 25 minutes
5. In a small saucepan, on medium heat, heat the butter, maple syrup and vinegar
6. Bring to a simmer and cook until it coats the back of a spoon
7. Reduce heat to low and keep heated
8. Transfer the butternut squash to a cutting board and cut crosswise going as deep as possible without going through
9. Put back on the sheet pan (inside face down) and tuck in the bay leaves in between the slices and brush with the glaze
10. Place back in the oven for one hour continuously coating the with glaze
Notes:
I find it easier to peel the butternut squash first. I use gloves when I do this, as the dye and stickiness from the squash gets all over my hands.
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