ROSEMARY ROASTED DELICATA SQUASH ENJOY DAN:

                 ROSEMARY ROASTED DELICATA SQUASH by CHEF DAN:

Serves 4

 TS:

2-(1 pound) delicate squash, halved, seeded and cut into 1/2-inch slices

2 scallions, cut into wedges

2 tablespoon olive oil

2-teaspoon chopped fresh rosemary

1 tablespoon EACH pure maple syrup, and  Dijon mustard

1/2-teaspoon salt

1/4-teaspoon EACH black pepper and red pepper flakes

1/4-cup shredded Parmesan cheese

1/3-cup walnuts, toasted

DIRECTIONS: (PREHEAT OVEN TO 425 f)

1.   Cut squash in half lengthwise.

2.   Scoop out the seeds lengthwise into 1/2-inch thick wedges.

3.   In a baking dish sprayed with Pam.

4.   Place squash and shallots in a bowl.

5.   Drizzle with 1 tablespoon olive oil salt and pepper.

6.   Toss to coat.

7.   Arrange squash mixture in a single layer in prepared baking dish.

8.   Roast about 30 minutes, or until squash is golden, turning once.

9.   Transfer to a serving bowl.

10  Combine the remaining 1 tablespoon oil, and next 3 ingredients.

11  Combine salt, pepper, and red pepper flakes.

12  Toss the vegetables with dressing.

13  Sprinkle with cheese and toasted walnuts.

ENJOY DAN:                                  SING SONGS AND PLANT SQUASH SEEDS!!