Agave Roasted Butternut Squash

1 medium butternut squash
1 tablespoon grapeseed oil
2 tablespoons agave nectar
1/4 teaspoon orange extract
Pumpkin Pie Spice
2 tablespoons chopped toasted hazelnuts
Salt and pepper to taste
Hazelnut oil (option)


Preheat the oven to 375 F. Mix the grapeseed oil, agave nectar, and extract. Cut the butternut in half. Seed it and pat dry the hole. Spread the agave mixture all over the flesh. Sprinkle pinches of pumpkin pie spice. Season to taste and bake for 55 minutes or until easy to insert a knife into the flesh. If the flesh starts to brown too quickly, cover with aluminum foil and continue to cook. Before serving, sprinkle with hazelnuts and, if desired, drizzle a little hazelnut oil.

Option: Substitute agave with honey or maple syrup.

Per Serving: 97 Cal (68% from Fat, 6% from Protein, 26% from Carb); 2 g Protein; 8 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 7 g Carb; 1 g Fiber; 1 g Sugar; 30 mg Calcium; 1 mg Iron; 2 mg Sodium; 0 mg Cholesterol

Yield: 4 servings