Spicy Maple Roasted Delicata Squash Food

SPICY ROASTED DELICATA SQUASH

Steps:

• Preheat the oven to 425 degrees F.
• Cut the squash in half lengthwise and scoop out and reserve the seeds in a small bowl. Cut the squash into 1-inch half-moons and place into a large bowl.
• Thinly slice 1 of the jalapenos and place in a small bowl with the white balsamic, making sure the vinegar covers the peppers completely. Set aside to pickle while the squash cooks.
• Meanwhile, thinly slice the remaining jalapeno and transfer to a small skillet with 1/4 cup of the olive oil and 1 teaspoon of the harissa. Cook over medium-high heat, stirring frequently, until the peppers are shimmering and starting to lighten in color in the center and the seeds are turning golden brown, about 5 minutes. Strain the oil into the large bowl with the squash and add the remaining 2 teaspoons harissa, 1 teaspoon salt and a generous amount of freshly ground black pepper. Use tongs (the oil will be hot) to toss everything together. Transfer to a baking sheet and bake until a butter knife can be inserted easily into the squash and removed, about 30 minutes.
• While the squash is cooking, toss the seeds with the pumpkin pie spice, cayenne pepper, remaining 1/2 teaspoon olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Transfer to a baking sheet and bake until light golden and crispy, 7 to 8 minutes.
• Transfer the squash to a serving platter. Drain the jalapenos and sprinkle over top along with the feta cheese and roasted seeds.

MAPLE-ROASTED DELICATA SQUASH WITH RED ONION

Steps:

• Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 425°F degrees. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.
• Spread vegetables evenly onto two large, rimmed baking sheets. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes. Taste and season again with more salt and pepper, if desired.

MAPLE-ROASTED SQUASH WITH SAGE AND LIME FOR TWO

Steps:

• Heat oven to 425 degrees. If you like, line a rimmed baking pan with parchment paper or foil. (It's not necessary but will prove helpful when cleaning up.)
• In a small pot over medium-high heat, combine maple syrup and cayenne in a small pot. Bring to a simmer and let cook until it reduces by a third, 1 to 3 minutes. Add butter and let it melt. Turn off heat and mix in salt, pepper and coriander.
• Spread the squash out on the pan and spoon maple mixture over the pieces, turning them to coat. Roast until the pieces begin to soften, 15 minutes. Turn the squash pieces over and roast until glazed and tender, 10 to 20 minutes more. Drizzle lime juice and scatter sage leaves over the top for serving.