One of the reasons that I love Fall is the appearance of squash in the supermarkets that is locally grown. I tried growing my own and got lots of beautiful flowers but yielded no squash. I usually just cut them in half and place a little water in the bottom of the pan and steam them, season with salt and pepper and lots of butter. I decided to try something new this time. There's just a faint hint of the maple syrup...nothing over the top with this recipe.
Maple Roasted Squash
1 Kaboucha squash, skinned and cut into cubes
1 tbsp extra virgin olive oil
2 tbsp real maple syrup
1 tsp salt
1/2 tsp cinnamon
Skin and cut the squash into cubes - mine were 3/4 - 1" in size. Place into a large bowl. Drizzle the olive oil, syrup, salt and cinnamon on top. Use your hands and toss the squash cubes so it's all evenly coated. Turn out onto a non-stick aluminum foil lined jelly roll pan. Bake for 30 minutes at 350°.