Agave and Balsamic Glazed and Roasted Buttercup Squash

 I actually cut this squash and left it in the fridge in a Ziploc bag for five days before I finally cooked it, so you can definitely cut it ahead of time.

The combination of Balsamic Vinegar and Agave Nectar brushed on the squash was so perfect! I had a lot of this glaze left over, so in the recipe I reduced the amount from what is shown here. If you're trying to follow a low-glycemic index eating plan of any type, Agave Nectar is a product you should know about.

First I brushed the squash with the glaze and roasted at 400F for 15 minutes. Don't worry if the glaze runs down to the bottom of the pan, because it will coat the bottom side of the squash in a most delightful way.

Then I turned the squash over, brushed lightly a second time and roasted for 15 minutes more on the second side. Thirty minutes was perfect for these pieces of squash, but you might need a bit longer if your squash pieces are thicker. Grind over some sea salt and black pepper and eat!

Agave and Balsamic Glazed and Roasted Buttercup Squash
(Makes about 4 servings, recipe created by Kalyn)


1 buttercup squash, or other winter squash (about 1.5 lbs.)
2 T Agave Nectar (preferably amber variety)
2 T LunaOlivo Modena balsamic vinegar
freshly ground black pepper and sea salt to taste


Cut top and bottom end from squash, then sit flat on cutting board and cut in half top to bottom. Use a sharp spoon to scrape out seeds, washing out the inside of the squash if needed. Cut squash into half-moon slices about 1 inch wide. (Any shape of slice will work, but they need to be close to the same thickness.


Preheat oven or toaster oven to 400F. Spray roasting pan with non-stick spray or olive oil. I was using a toaster oven, so I used a 13" X 9" roasting pan.) Lay squash in single layer on roasting pan. Mix together agave nectar and balsamic vinegar and brush on top layer of squash. (Some will run down, which will coat the bottom as the squash roasts.)


Roast squash 15 minutes, then turn each piece. Brush second side lightly with the agave-balsamic mixture. (It will look glazed already and you may be tempted not to brush it, but do it so the glaze can run down and coat the other side.) Roast 15 minutes more, or until squash pierces easily with a fork and is lightly browned.


Grind black pepper and sea salt over squash and serve hot. (You could make this easier to eat by cutting off the peeling before eating, but I thought it was simple enough to cut the rind off as you ate it, and I kind of liked the look of the squash with the rind left on.)