Roasted Acorn Squash

Ingredients:

2 small Acorn Squash

2 tbsp Butter (unsalted, melted)
2 tbsp Light Agave Nectar
1 tsp Cinnamon
1/8 tsp Ground Cloves

1/8 tsp Ground Cardamom

Directions:

1) Preheat oven to 400 degrees. Cut squash in half through the stem end and remove seeds. Cut each half into six wedges and place wedges on large baking sheet. 

2) In a small bowl, combine melted butter, agave, cinnamon, cloves and cardamom.

3) Use a pastry brush to lightly brush squash pieces with the butter mixture, reserving about 1 tbsp for brushing on after cooking.

4) Roast the squash for 12 minutes in the oven. Use tongs to flip the squash pieces and continue to roast until they are nicely browned and tender, 10 to 12 minutes more. The bottom of the pieces will be browner than the tops. 

5) Enjoy!