Roasting Delicata Squash

Ingredients

• 2 pounds delicata squash ((2 medium squash))
• 1 tablespoon olive oil
• 2 tablespoons brown sugar
• 1/2 tablespoon pure maple syrup ((or sub brown sugar))
• 1 teaspoon balsamic vinegar
• 1/2 tsp EACH salt, ground cinnamon
• 1/4 teaspoon pepper
• 1/8 tsp EACH paprika, garlic powder, dried thyme ((or sub rosemary for thyme))
• Pinch cayenne pepper ((optional for heat))

Instructions

1. 1

   Prep: Preheat oven to 400°F. Line a baking sheet (13x18) with parchment paper for easy cleanup.

2. 2

   Wash and trim: Wash and dry the outside of the squash. Trim off both ends.

3. 3

   Halve and remove seeds: To slice the squash in half lengthwise, I find it easiest to stand it straight up on the cutting board, then slice top to bottom. Scrape out the seeds.

4. 4

   Make rings: Place squash cut side down on a cutting board. Cut slices ¾-inch thick.

5. 5

   Glaze squash: Whisk all of the remaining ingredients together in a large bowl (large enough to fit squash). Taste and adjust as desired – make it sweeter with additional sugar/syrup or tangier with additional balsamic. Add sliced half rings and gently stir to evenly coat.

6. 6

   Roast: Add the squash slices to prepared baking sheet in a single layer without touching (reserve any remaining glaze). Bake for 15 minutes, then brush the tops of the squash with remaining glaze. Flip over, and bake an additional 15-20 minutes depending on desired tenderness/caramelization.