Ingredients

The following ingredients have 12 Servings
  • 3 delicata squash (about 3 lbs)
  • 1 tablespoon olive oil
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1/4 cup pure maple syrup
  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon Simply Organic rosemary
  • 2 Simply Organic cinnamon sticks
  • 1/4 teaspoon Simply Organic ground cinnamon

Instruction

  • Preheat the oven to 425°F with a rack placed in the upper third of the oven.
  • Halve the delicata squash lengthwise and use a spoon to remove and discard the seeds. Rub the skin and flesh of the delicata squash with olive oil and season on both sides with salt and pepper. Place in a baking dish cut side down and roast for about 10 minutes, or until it is just starting to become soft and a paring knife easily inserts to about 1/4-inch.
  • While the squash is softening in the oven, make the glaze. Combine the maple syrup, olive oil, sherry vinegar, rosemary, cinnamon sticks and ground cinnamon into a small saucepan and place over medium heat. Let it simmer for about 5-7 minutes, stirring occasionally, until it is just thick enough to coat a spoon. Lower heat to keep warm.
  • Remove the squash from the oven and let it cool slightly before handling. Transfer the squash to a cutting board and make thin slices crosswise into the squash, but without cutting all the way through. I like to place chopsticks on either side of the squash and use that to guide my knife from cutting all the way.
  • Place the squash back into the baking dish. Strain the glaze and give the squash a brush before returning to the oven. Continue roasting for about 20 more minutes, basting about every 5 minutes, until the squash is tender.
  • Serve on its own or with a simple salad, topped with nuts and your favorite toppings. It’s also delicious with my Cranberry, Kale and Walnut Salad.