Roasted Butternut Squash with Maple Glaze

INGREDIENTS:

1.5lb          Butternut Squash, peeled and cleaned

4 oz           Maple Syrup

2 oz            Jus Lie

1 oz            Thyme, fresh chopped

A.N.           Olive Oil

A.N.           Salt and Pepper

INSTRUCTIONS:

Preheat an oven to 400 degrees.  Line a sheet pan with foil lightly oil it or spray it with cooking spray.

Cut the squash into 2′ long wedges and place in a bowl.  Season with salt and pepper and add enough olive oil to coat the vegetables.

Spread the squash in a single layer on a sheet pan and roast in a hot oven until the squash is tender, about 35-45 minutes.

While the squash is roasting, place the syrup in a saucepan and bring to a simmer.  Reduce the syrup slightly, adding the jus only if necessary.  Season with thyme, salt and pepper.

To serve, place the hot squash on a plate and drizzle with the syrup.