This recipe is inspired from my stint as a line cook at Maialino.  

Serves 2-4

Ingredients: 

2 large delicata squash

Coconut sugar 

1 tbsp olive oil 

Salt 

Parsley 

Method:

Preheat oven to 425 degrees.  Cut squash in half the long way, scoop out seeds with a spoon, then slice into 1 inch pieces.  Toss squash in bowl with the olive oil, a pinch of salt, and a sprinkling of coconut sugar.  To see if the flavors are balanced I take a small bite to test.  Adjust according to your taste.  Spread in an even layer on baking sheet and roast for about 15 minutes or until caramelized.   Serve with freshly chopped parsley.