Vegan Mofo Recipe: Roasted Butternut Squash with Maple Sugar

Last year my husband brought home a pretty fair sized canister of maple sugar.  Beyond shaking some into a batch of beer, it has remained untouched.  I forgot all about the maple sugar until yesterday while baking 3 types of squash, wondering what to do with the butternut.  Miraculously, the maple sugar presented itself to me on the spice shelf, yearning to be given a second chance.
Neither of the guys at my house are big squash eaters, but they gave this a thumbs up.

Roasted Butternut Squash with Maple Sugar

serves 4-6
1 medium sized butternut squash
3 T maple sugar
2 tsp. soy sauce
1 T margarine
olive oil or olive oil spray

Set your oven at 350 degrees.  I put the butternut squash in right away, no reason to pre-heat.  When your squash is just tender enough to slice (will take about 15-20 minutes), remove from oven.  Slice horizontally and place, fleshy side up, on olive oil sprayed cookie sheet.  Spray top of squash with olive oil.
Bake until soft and easily punctured with fork.  Cube squash, while leaving it attached to the skin.  Drizzle with soy sauce and slather with margarine.  Shake maple sugar onto squash and serve!  This would taste fabulous alongside pesto pizza or gnocchi.