1½ pounds Delicata squash, cut in half lengthwise, cored, then cut into ½ inch moons
½ teaspoon Kosher salt
2 tablespoons walnuts, chopped
¼ cup Parmesan cheese, grated
2 tablespoons parsley, chopped
Instructions
Preheat over to 400F.
In a small bowl, whisk together olive oil and maple syrup. Place squash moons in a medium sized bowl and pour olive oil mixture on top. Add salt and toss to coat. Transfer squash to a baking sheet and spread out so it's in a single layer and there are no overlapping moons. Bake for 15-20 minutes, flipping half way, until squash is soft and nicely browned.
In the meantime, toast walnuts in a small saucepan over low heat until they are about a shade darker and smell nuttier, about 5-10 minutes.
Arrange squash on a platter and sprinkle with toasted walnuts, Parmesan, and parsley. Serve immediately.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2016/09/14/roasted-delicata-squash-parmesan-walnuts/