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
2T organic, unsalted butter
1T maple syrup
Vietnamese cinnamon, for garnish
Pre-heat oven to 350 degrees.
In a small pot on low heat, warm butter and maple syrup until melted and blended.
Cut ends off of your squash. Cut in half lengthwise. Scoop out seeds and set them aside for roasting later (optional!). Cut in chunks.
In a large bowl, pour butter/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 a little bit of cinnamon for taste.