Butternut Squash with Sticky Walnut Topping

Ingredients:

• 2 Tbsp chopped fresh sage, divided
• 1 Tbsp olive oil
• 3/4 tsp cinnamon, divided
• 1/2 tsp kosher salt
• 1/4 tsp ground nutmeg
• 1 large (2 1/2 lb.) butternut squash, halved and seeded
• 2 Tbsp maple syrup
• 1 1/2 Tbsp dark molasses
• 1 Tbsp apple cider vinegar
• 1/3 cup coarsely chopped walnuts

Directions:

1. Preheat oven to 425 F
2. Combine 1 Tbsp sage, oil, 1/2 tsp cinnamon, salt, and nutmeg in a bowl; rub over squash haves.  Place squash, cut side up, on a baking sheet.  Roast for 40 minutes or until tender.
3. In saucepan, combine 1 Tbsp sage, 1/4 tsp cinnamon, syrup, molasses, and vinegar.  Bring to a boil and cook 2-3 minutes util syrupy.  Remove pan from heat, stir in walnuts, and spoon over squash.

Source: Cookinglight.com