Roasted Butternut Squash W/ Spiked Sumac Glaze

• 5 cups Butternut squash
• 2 tablespoons Olive Oil
• Salt and White Pepper
• Glaze
• 1 oz. Cognac
• 1/2 cup Maple Syrup
• 1/4 cup Organic Butter
• 1 tablespoon ground Sumac*
• 1 sprig of Fresh Thyme
• 4-5 fresh Sage Leaves
• 1/4 teaspoon cumin
• 1/4 teaspoon cinnamon
• Fresh Parsley and Cilantro
• *available at specialty foods stores and Middle Eastern markets. Sumac is a reddish-purple berries that grow wild throughout the Middle East with a slightly sour flavor.

1. For the Squash:
2. Preheat your oven to 425u0b0. Prepare butternut by peeling, coring, and chopping the squash until you have about square inch cubes. Toss with olive oil, salt, pepper and roast for about 40 minutes until golden brown, turning once.
3. For the Glaze:
4. While the squash is roasting, combine cognac and maple syrup in a small sauce pan. Bring to a boil and cook off the alcohol, about 3 minutes. Add remaining glaze ingredients except for the butter and let simmer for 10-15 minutes until you have infused the syrup. Add butter until melted, stir well and remove from heat.
5. Once the Butternut is roasted off, place in a bowl and add glaze. Toss to coat and garish with fresh Parsley and Cilantro

butternut squash, olive oil, salt, cognac, maple syrup, butter, ground sumac, thyme, cumin, cinnamon, parsley, eastern markets

Taken from www.epicurious.com/recipes/member/views/roasted-butternut-squash-w-spiked-sumac-glaze-50109792 (may not work)