- 1 small to medium delicata squash
- 1/3 cup pure maple syrup
- 2 tablespoons olive oil
- 1-2 teaspoons ancho chile powder
- Salt and freshly ground black pepper
- 1/4 cup roasted, salted pepitas (pumpkin seeds)
Preheat oven to 425°F. Line a baking sheet with parchment paper, a reusable silicone mat or lightly oiled foil.
Cut squash in half lengthwise, cut off ends and scoop out seeds (no need to peel). Cut each half crosswise in 1/2-inch-thick slices.
In a medium bowl, combine maple syrup, olive oil and chile powder. Add squash and toss to coat.
Place squash in a single layer on the prepared baking sheet. Season lightly with salt and pepper.
Roast until browned, about 15 minutes. Remove from oven, flip squash over and cook another 10 minutes.
Transfer to a platter and garnish with roasted salted pepitas.
Try curry powder or any of our bulk spice blends in place of the chile powder.