Roasted Delicata Squash with Sage

Servings : 4 | Serving size: 1 small squash

Cooking Time: 60 Minutes

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator. Reheat gently or serve cold.

2 medium	delicata squash (about 8 inches long and 2 1/2 inches in diameter)(about 1 pound total)
2 Tbsp.	olive oil
4 tsp.	rubbed sage
1/4 tsp	salt
to taste	ground black pepper
2 Tbsp.	maple syrup

Preheat the oven to 325°F.

Slice the squash crosswise into 1/2 inch rings.

Scoop the seeds from the center of each of the rings and discard the seeds.

Place the olive oil, sage, salt, and pepper on a cookie sheet and mix together until well blended.

Place the squash rings on the cookie sheet and move them around gently, turning them over once or twice, until they are coated on both cut sides with the oil and herb mixture.

Place the cookie sheet in the oven and roast for 35 minutes. Turn the squash over two or three times.

Drizzle the maple syrup over the squash and move them around on the cookie sheet, turning them over, until they are well coated with the maple syrup.

Return the cookie sheet to the oven and roast for an additional 10 minutes.

Serve.