Roasted Butternut Squash with Pure Maple Syrup
- 1 butternut squash
- 2 T unsalted butter, melted
- Sea salt to taste
- Fresh ground black pepper to taste
- ½ c water
- 4 oz Vermont maple syrup
- 2 T fresh chives (Batonnet)
Drizzle squash flesh with melted butter and season with salt and pepper. Place in the round roasting pan cut-side down. Add ½c water. Roast at 350°F 50/50 for 20 minutes. Squash should be roast-tender when pierced with a knife.
Remove squash and discard water. Place squash back into round roasting pan and pour syrup over squash. Unplug bottom grill plate. Cook syrup glaze and squash at 400°F (top) for 1 minute.
- Place one squash on each plate and strew with fresh chives. Serve.