ROASTED CELICATA SQUASH WITH MUSHROOMS AND THYME ENJOY DAN:

ROASTED DELICATA SQUASH WITH MUSHROOMS AND THYME by CHEF DAN:

Serves 4

INGREDIENTS:

3 delicate squash, about 1 pound each

4 tablespoon olive oil

2 teaspoons EACH chili powder, and pure maple syrup

3 ounces portabella mushrooms, thick slice

Salt and pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   Wash the squash thoroughly.

2.   Cut the hard ends off each squash, then cut them in half lengthwise, in 1/2-inch segments, creating a moon-shaped pieces that have slight bumps around the curve.

3.   Stir together 2 tablespoons oil, chili powder, syrup, salt, and pepper.

4.   In a bowl add squash and mix with oil mixture.

5.   Place in prepared baking dish, arrange in 1 layer.

6.   Toss mushrooms with remaining oil mixture in another prepared baking dish.

7.   Roast squash and mushrooms, stirring occasionally and switching position pan halfway through roasting.

8.   Roast until vegetables are tender and liquid from mushrooms give off is evaporated, for 40 minutes.

ENJOY DAN:                                         BON-APPETITE!!