Delicata squash is ready for harvest so I decided to experiment with one.
I separated the seeds and coated them in the same oil and spices used to coat the squash.
Cut the squash in half lengthwise, scoop out the seeds and then cut squash in 3/4 inch slices.
Coat squash slices in about 1/8 cup olive oil, 1/8 cup pure maple syrup, salt, pepper and cinnamon to taste.
Roast at 425 degrees for 30 minutes.
Meanwhile, gently roast the coated seeds.
Once the squash and seeds are ready, toss together and garnish with French thyme.
On a rare occasion I have currant tomatoes. Today is one of those days.
