Oven Roasted Butternut Squash with Hot Maple Syrup

Ingredients

2 Consalo Family Farms butternut squash, peeled, halved and seeded

2 oz. Goat cheese

1/2 cup maple syrup

1 tablespoon unsalted butter

Dried cranberries

1/2 cup Pumpkin seeds

Crumbled walnuts and pecans

6 Fresh sage leaves

2 Tablespoons Extra Virgin Olive oil

Sea Salt and freshly ground black pepper

Instructions

1. Preheat oven to 400 F.

2. Slice 1/8 inch apart all along the squash. Make sure not to cut all the way through.

3. Place cut squash halves on a large baking sheet cut side down.

4. Brush with oil, season with salt and pepper and top with sage leaves.

5. Roast for about 40 minutes or until starting to brown. (Squash will be soft when pierced with a knife.)

6. Meanwhile, in a small saucepan, combine syrup and butter and bring to a simmer on low heat.

7. Drizzle the butternut squash with the hot syrup and top with goat cheese, pumpkin seeds, walnuts, pecans and cranberries.