BLACK CURRANT AGAVE ROASTED BUTTERNUT SQUASH
Preheat oven to 400° F. Lightly brush large, shallow sheet pan(s) with oil. Spread squash in a single layer in pans. Dot with butter and drizzle with Pacifica Culinaria Black Currant Agave syrup. Sprinkle on lavender, thyme, salt and pepper. Cover and roast until squash is tender, about 30 minutes, stirring occasionally. Serve immediately, or cool to room temperature, cover and refrigerate. Reheat before serving.
All contents and photography © 2007-2009 Pacifica Culinaria
What you need:
- 1 Tablespoon Vegetable Oil
- 5 Pounds Butternut Squash, Peeled, Seeded and Cut into 1/2-inch Cubes
- 6 Ounces Unsalted Butter, Cut into Small Cubes
- 1/2 Cup Pacifica Black Currant Agave Syrup
- 1 Tablespoons Dried Lavender
- 1 Tablespoons Dried Thyme Leaves
- 1 Tablespoons Salt or to Taste
- Freshly Ground Black Pepper to Taste