- 2 delicata squash (whole)
- 3 Tablespoons olive oil
- 2 teaspoons salt
- 2 Tablespoons butter
- 2 Tablespoons fresh sage (cut into pieces- may substitute 1 1/2 Tablespoons dried sage)
- 2 Tablespoons real Maple syrup
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Preheat oven to 425℉.
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Wash the outside of the squash. Using a sharp knife, cut squash in half from top to bottom. Remove seeds (discard). Cut off the ends of each piece (discard). Slice across squash into one-inch slices. Leave skin on (they are edible).
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Put squash slices in a large bowl, drizzle with olive oil and salt. Mix well, to coat the squash.
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Place squash on foil-lined baking sheet. Bake at 425℉. for 10 minutes. Flip squash over to other side; bake 15 minutes (or until tender- test with a knife or fork).
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Make the sauce: Cook butter, sage, and maple syrup for 2-3 minutes in skillet or pan, to help maple syrup and sage flavors permeate the melted butter.
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When squash is done, drizzle with sauce; stir to combine (Transfer squash to a bowl to do this!). Place glazed quash on serving platter and serve hot!