Butternut Squash with Apricot Sauce

Directions

1. Preheat the oven to 375 degrees. On a sheet pan, place squash and drizzle with olive oil to coat. Season with salt and pepper. Roast in hot oven for 20 minutes until squash is soft. In a small saucepan, combine balsamic, apricots, lime juice and wine. Bring to a boil and then simmer until squash is done. Serve squash with apricot sauce and garnish with walnuts.