Brown Sugar and Maple Roasted Delicata Squash

 

                                              

With the first day of Autumn upon us, I picked up some fresh Delicata squash from Sharp's Bulk Foods, a lovely Amish Mennonite store here in Belleville. They always have the freshest produce and delicious baked goods.
The skin of the Delicata squash is very tender, therefore you don't have to peel it. Simply cut it in half, scoop out the insides, slice, season and roast.
I always like my winter squash sweetened with brown sugar and maple syrup, and this squash is no exception.

• Brown Sugar and Maple Roasted Delicata Squash
2-3 Delicata Squash

2 Tablespoons Olive Oil

2 Tablespoons Maple Syrup

2 - 2 1/2 Tablespoons Brown Sugar

1/4 - 1/2 Teaspoon Cinnamon or to your liking

Salt and Pepper to taste
• Preheat oven to 400 degrees. Rinse the squash, cut in half, scoop out the seeds and insides. Slice into half-inch slices and put into a mixing bowl.

Mix the rest of the ingredients together, pour over the squash and toss to coat. Lay the squash out onto a baking sheet, covered with foil for easy cleanup. Place in preheated oven and bake for 25-30 minutes.
Enjoy!!