Maple Roasted Delicata Squash with Garam Masala

  • 3 lbs Delicata or similar squash
  • 1 TB plus 2 tsp olive oil
  • ½ tsp coarse grained sea salt
  • ¼ cup maple syrup
  • 1 tsp or more garam masala
  • 1 TB apple cider vinegar

The maple-cider glaze with clove scented garam masala is a terrific enhancement to this lovely squash. It is easy to prepare and beautiful on the plate. The rind is edible, so no need to peel the squash. 

Preheat the oven to 425 degrees.  Cut each delicate squash in half lengthwise, scoop out seeds and strings, then slice into 1/2 inch thick half moons. Toss with about 1 TB olive oil and salt. Spread in a single layer on the baking sheet and place in oven.  Roast for about 20 minutes, turning once, until easily pierced with a fork. While squash is roasting, whisk together the maple syrup, vinegar, the garam masala and 2 tsp of olive oil in a small pot and heat until bubbly. Brush or drizzle maple glaze over squash and return to oven for about 10 minutes to caramelize.  Sprinkle with additional coarse grained salt, if desired.