Caramelized Roasted Squash

¼ cup balsamic vinegar                                               

¼ cup extra virgin olive oil

¼ cup Rolling Ridge Maple Syrup
¼ tsp salt                         

¼ tsp freshly ground pepper

1 tbsp fresh thyme leaves (or 1 ½ tsp dried)

1 butternut squash                                                      

1 red onion, peeled and cut into ½ inch wedges

Preheat oven to 400*F.

In a bowl, whisk together vinegar, oil, maple syrup, salt and pepper.

Cut squash in half lengthwise, scoop out seeds and peel. Place cut side down on cutting board; cut in half crosswise. Cut into wedges 1 inch thick.

In a large bowl, toss squash and onion with vinegar mixture. Place on rimed baking sheet. Bake in centre of oven for 30 min. Turn vegetables. Bake another 20-25 min. or until squash is tender.

Sprinkle with fresh thyme leaves. (if using dried thyme, add to vinegar mixture before tossing with the squash)