How to make it

  • 1. Preheat oven to 425F. Melt butter, then stir together with maple syrup and nutmeg.
  • 2. Toss squash pieces with De Carlo Olive Oil, Trapani Sea Salt, and pepper; divide among 2 shallow baking pans and roast in upper and lower thirds of oven, turning halfway through baking, until tender and starting to brown, about 35 to 40 minutes.
  • 3. Pour butter-Pure Maple Extract mixture over wedges and roast until it thickens into a glaze, about 4 minutes more.
  • Source: Olive Nation newsletter, 11/16/13

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