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Sage, Rosemary, Thyme, and Garlic Roated Delicata Squash

Serves eight to ten

6 to 8 Delicata squash, scrubbed, halved crosswise and seeds removed

About 1/3 cup extra virgin olive oil, or more as needed

10 to 12 sage leaves cut into chiffonade

5 sprigs rosemary, leaves removed and coarsely chopped

1 tablespoon fresh thyme, chopped

5 to 6 cloves of garlic, minced

1/2 teaspoon ground coriander

Sea salt and freshly ground black pepper

Optional: 2 to 3 tablespoons pure maple syrup to sweeten the dish. Conversely, add a few pinches of red pepper flakes or cayenne pepper to taste for spicy.

To prepare:

Preheat the oven to 400 degrees F.   Line large baking sheets with parchment paper and set aside.  Scrub squash under cold running water. Cut in half crosswise and scoop out the seeds.  Rinse seeds and drain well, discard the pulp but reserve the seeds.  Cut the squash into one-quarter to one-half-inch rounds.   In a large mixing bowl, place the squash rounds, drizzle with olive oil to coat.   In a small bowl mix sage, rosemary, thyme, garlic, coriander, salt, and pepper together.   Then sprinkle seasonings over the squash and toss to thoroughly coat.  (Note:  if using maple syrup, add it before the spices).

Transfer the squash circles onto prepared baking pan, slightly overlapping if necessary. Toss seeds, olive oil and salt together and scatter them on a separate baking sheet.   Place pans of squash circles and seeds in the oven and bake for ten minutes.   Turn squash slices over, stir the seeds, and continue baking until the seeds are golden, about five to seven minutes longer. Continue baking the slices until it is fork-tender and golden brown, about ten to twenty minutes longer.

Arrange the squash on a large platter; scatter toasted seeds over the whole affair and serve.