1 large or 2 small (2-3 lb in total) delicata squash

1/4 cup salted butter

2 T. pure maple syrup

2 T. orange juice

2 T. chopped rosemary leaves

 

Using a sharp knife, slice the squash in half lengthwise. Using a teaspoon, scrape out and discard the seeds. Lay the squash cut side down and cut it into 1 -inch-thick slices. Spread the slices in a single layer on the prepared baking sheet. In a small saucepan over low heat, melt the butter, and then whisk in the maple syrup and orange juice until fully emulsified. Brush this mixture over the squash slices, then flip them over and brush the other side, ensuring they are well coated. Drizzle any remaining butter mixture overtop. Sprinkle with the rosemary. Roast for 35 minutes, until fork-tender and caramelized on the outside. Remove from the oven and allow to cool slightly before serving. The cooked squash will keep in an airtight container in the fridge for up to 1 week.