Cinnamon Spiced Acorn Squash
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 Cultured Butter - Cinnamon, Cardamom & Honey
Preheat the oven to 400C.
Toss together squash, olive oil, maple syrup and salt. Place 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. Shake the pan often. Add the butter, stirring frequently for 3 to 5 minutes more. Pour the butter and hazelnuts over the roasted squash and serve warm.