Ingredients

3 large Delicata Squash

¼ c. coconut oil plus 2 tsp., divided

Salt and freshly ground black pepper, to taste

1 shallot, peeled and finely minced

Finely grated zest of 1 medium orange

½ c. freshly squeezed orange juice

2 tbsp. maple syrup

Directions

Heat oven to 425 degrees. Line two baking sheets with parchment paper; set aside.

Trim ends off of each squash and cut each one in half, lengthwise. Scoop seeds and membranes out of squash; discard. Cut remaining squash into half rings ½ to ¾ inch   wide and place in a large bowl; set aside. 

Melt ¼ c. coconut oil in a small pan. Drizzle oil over squash and toss to coat all pieces. Season with salt and pepper and arrange in a single layer on prepared pans.

Roast squash for 25-30 minutes or just until squash is fork tender and beginning to char around the edges. 

While squash roasts, heat remaining 2 tsp. coconut oil in a small saucepan. Add shallot and sauté over medium-low heat until translucent. Stir in orange zest, orange juice and maple syrup. Bring mixture to a boil, then reduce heat to medium and continue simmering until liquid is reduced by about a third, thickened and syrupy.

Arrange warm roasted squash on a large platter and drizzle with orange syrup; serve.

Makes 10-12 servings.