Cook Time 40 Minutes
1/2 stick (4 tablespoons) unsalted butter
1 tsp Pure Maple Extract
1 teaspoon Ground Nutmeg
2 (2 1/2-pound) butternut squashes, unpeeled, halved, seeded and cut into 4- by 2-inch wedges (leaving peel on holds wedges together during roasting)
2 tablespoons De Carlo Extra Virgin Olive Oil
¾ teaspoon Fleur del Sel Salt
1 teaspoon Freshly ground black Tellicherry Pepper
Preheat oven to 425F. Melt butter, then stir together with maple syrup and nutmeg.
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.
Pour butter-Pure Maple Extract mixture over wedges and roast until it thickens into a glaze, about 4 minutes more.
Recipe adapted from and photo courtesy of www.kitchendaily.com