Well, I suppose it is getting about that time of year again, because my grocery store is starting to fill the produce aisles with all of those strange pumpkin/squash things! So this time I picked up a couple of delicata squash! They are kind of like butternut squash taste-wise; however, the skins are edible. With that said, I found the skins a little bitter, so I just scooped the meaty part out as I was eating it. Also, this is a rich side dish, so enjoy sparingly with a good piece of ham and some greens!
- 2 small-medium delicata squash
- 2 tablespoons ghee or organic butter
- 1 tablespoon maple syrup
- sea salt, to taste
- cinnamon, garnish
- Preheat oven to 350 degrees F.
- In a small saucepan on low heat, warm butte and maple syrup until blended.
- Cut the ends off of the squash. Cut in half lengthwise. Scoop out seeds and set them aside for roasting later (optionals). Cut into chunks.
- In a large bowl, pour syrup mixture over the cut squash. Mix until coated. Sprinkle with sea salt.
- Skin-side down, place squash in a large baking dish. Cook for 45 minutes until tender. Sprinkle with cinnamon to taste.