This is a modification of a recipe found on the packaging of a pack of butter from Organic Valley. We use Monastery Creamed Honey instead of maple syrup and our own home grown herbs. Although the original recipe uses this glaze only for beets, I think it would be a nice glaze on winter squashes as well.
Mix together in a large skillet:
2 TBS balsamic vinegar
2 heaping TBS Orange flavored Creamed Honey
2 TBS Salted Butter
2 tsp soy sauce
1 tsp chopped marjoram
1 tsp chopped thyme
(You can use dried herbs as well – modify amount to taste)
Heat on medium
Add 3 lbs cooked, peeled, and cubed beets. Cook until heated through. Season with salt and pepper.