- 1 delicata squash, washed
- 1 tablespoon olive oil
- 1 teaspoon chopped rosemary
- 1 teaspoon salt
- Freshly ground pepper, to taste
Apple Cider Reduction (optional)
- 1 quart unsweetened apple cider
- 2 tablespoons maple syrup
- 2 tablespoons dried cranberries
Preheat oven to 400° F. Line a baking sheet with parchment paper.
Cut the stem end from squash and cut in half lengthwise. Scoop out seeds. Cut each half into 1/2-inch-thick slices crosswise on a bit of a diagonal. Toss squash with oil, rosemary, salt and pepper. Spread out in a single layer on the prepared baking sheet.
Roast squash is golden and fork tender, about 20 minutes.
If making Apple Cider Reduction, place apple cider, maple syrup and dried cranberries in a saucepan and boil to reduce to a syrup. It will thicken as it cools. You may strain out the cranberries so you can use a squeeze bottle to apply the reduction or leave them in as garnish.
Drizzle reduction over the squash and serve.
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