Sycamore Glazed Delicata Squash
Annie Humes
Sycamore syrup’s unique flavor pairs magically with the delicate nutty flavor of delicata squash. If not available, sorghum syrup is similarly complementary.
- 4 or 5 delicata squash cleaned, halved, and cut into½-inch crescent-shaped slices
- ¼ cup apple cider vinegar
- 4 tablespoons sycamore syrup
- 3 tablespoons olive oil
- 2 pinches salt
Preheat oven to 350°.
Toss squash with all ingredients in a bowl.
Arrange the squash flat and evenly on a baking sheet, reserving liquid from tossing.
Bake squash 30–40 minutes or until a fork can be inserted easily and the skin can be cut with the side of a fork.
After the first 10–15 minutes of baking, use a spatula to move squash gently so as to prevent sticking to the pan. At this time, drizzle reserved liquid over entire pan of squash before returning to oven.