Wash the outside of the squash. Using a sharp knife, cut the squash in half from top to bottom. Scoop out the seeds with a spoon (discard the seeds).
Cut off the ends of each squash half. Discard ends.
Slice across the squash; cutting it into one inch slices. Leave the skins on (they are so thin, you can eat them, as well)
Put the squash slices in a large bowl; drizzle with olive oil and salt. Mix well, to coat the squash.
Place the squash on an aluminum foil lined baking sheet. Bake them at 425 for 10 minutes.
Flip the squash over to other side and bake for 15 minutes (or until tender- test with a knife or fork).
While squash is baking, make the sauce: Cook the butter, sage, and maple syrup for a few minutes in skillet or pan, to help the flavors of maple syrup and sage permeate the melted butter.
When squash is done, drizzle with Butter/Maple and Sage sauce and stir to combine(I transferred them to a large bowl to do this!). Place glazed quash on serving platter, and serve while hot!
Nutrition Facts
Roasted Delicata Squash with Maple and Sage
Amount Per Serving (1 serving)
Calories 346Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 836mg36%
Potassium 2403mg69%
Carbohydrates 63g21%
Fiber 10g42%
Sugar 18g20%
Protein 6g12%
Vitamin A 9455IU189%
Vitamin C 83.9mg102%
Calcium 209mg21%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.