Delicata Squash Roasted with Bourbon Barrel Aged Maple Syrup

Serves 2


1 Delicata squash

2 cloves garlic, peeled and minced

1/2 teaspoon dried Greek oregano

1 teaspoon Chimayo red chile powder

Sea salt to taste

1/4 cup extra virgin olive oil

Organic Vermont maple syrup, preferably bourbon barrel aged


Pre-heat oven to 400°.

Slice the squash in half lengthwise, clean the fibrous pulp and seeds (save for roasting) out of the center, then slice the halves crosswise into pieces about half an inch wide. Place in a medium-size bowl.

Add the garlic, oregano, chile powder, and salt. Mix together with the olive oil.

Spread out the Delicata squash slices onto a baking sheet lined with parchment paper. Make sure they don't overlap. Then drizzle the maple syrup over the slices. Use a pastry brush to brush the syrup onto each slice of squash. Place in the center of the oven and roast for 30 minutes or until golden brown. It's best served immediately, but, surprise, it's also delicious cold the next day.