Roasted Butternut Squash with Balsamic Brown "Butter"
1 small butternut squash--quartered, seeds removed
2 tablespoons Earth Balance (or butter, margarine, etc.)
2 teaspoons balsamic vinegar
1 tablespoon pecans--toasted and chopped
fresh herbs to garnish
*Preheat oven to 400 degrees F. Wash squash, quarter, remove seeds, and add to a large baking dish. Drizzle with ~2 tablespoons olive oil. Sprinkle with salt and pepper. Roast for 45 - 60 minutes, depending on size of squash, until tender. Set aside.
*Melt Earth Balance over medium heat in small saucepan. Once it turns light brown, remove from heat and whisk in vinegar.
*To serve, drizzle balsamic brown butter on roasted squash. Sprinkle with pecans and herbs. Enjoy!