1 medium acorn squash (or other winter squash) cored and cut into wedges
1 tablespoon olive oil
1/4 cup maple syrup
pinch of salt
1/2 cup chopped hazelnuts
1/4 cup Cinnamon, Cardamom & Honey Cultured Butter
Preheat the oven to 400
Toss together squash, olive oil, maple syrup and salt. Please the squash on a oven proof baking dish or baking sheet and roast for 45 minutes. When the squash is almost done, brown the chopped hazelnuts in a small, dry skillet over medium heat. Shaking the pan often. Add the Cultured Butter, stirring frequently for 3-5 minutes more. pour the Cinnamon, Cardamom & Honey and hazelnut butter over the roasted squash and serve warm.