(Gluten-free, nut-free, soy-free)
Delicata squash is one of my all-time favorites: not only is the flesh sweet and tender, but the skin is so thin, it doesn’t require peeling. (A win-win!) In this easy and festive side dish, delicata slices are tossed with olive oil, maple syrup, and cinnamon, then roasted until candy-sweet. What’s not to love? A Chef Sara Boan (Compassionatecuisine.org) recipe.
Makes 8-10 servings
4 medium delicata squash, cut lengthwise, seeds scooped out, and cut into ½-inch slices
3 tablespoons olive oil
2 tablespoons maple syrup
½ teaspoon cinnamon
1½ teaspoons salt
Freshly ground black pepper, to taste
- Preheat the oven to 400 degrees Fahrenheit. Line two baking sheets with parchment, then set aside until needed.
- In a large bowl, toss together the sliced squash, olive oil, maple syrup, cinnamon, salt, and a few grinds of black pepper until well-coated. Spread in an even layer across the prepared baking sheets, then transfer to the preheated oven. Bake for 35-40 minutes, rotating the pans halfway through the baking time, until the squash is tender when pierced with a fork and caramelized around the edges. Serve warm.