Servings: 2-3
Prep Time: 10 min
Cook Time: 15-20 min
It's that time of the year again! Time for all the fall squash and potato recipes galore. This recipe is super quick, easy and only requires a few ingredients. If you guys remember, last year we highlighted delicata squash in a complex salad, but thought this year we'd recommend serving them solo.
Ingredients
1 Delicata squash
1 tablespoon maple syrup
1 tablespoon olive oil
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon cayenne pepper, add more or less per spice preference
**Click here to check out our maple roasted delicata squash salad recipe!**
Process
Preheat oven to 350°F.
Prepare delicata squash by first cutting off each end and then slicing through the middle lengthwise. Scoop out the seeds and either save or discard (can be roasted like pumpkin seeds). The squash skin is thin enough that you don't need to remove it, cooking it will make it soft and easy to eat. Slice the squash into ¼ inch thick half moons.
Place on a baking sheet and add the maple syrup, olive oil, cinnamon, salt, and cayenne.
Toss the pieces of squash so that each is coated in the syrup mixture. Place the pan into the oven and bake for 15-20 minutes or until squash is tender.