Maple Cinnamon Roasted Delicata Squash


  • ▢ 2 medium Delicata squash
  • ▢ 1 tablespoon pure maple syrup
  • ▢ 1 1/2 tablespoons extra virgin olive oil
  • ▢ 1 teaspoon ground cinnamon


  • Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
  • Clean the squash, cut both ends off and slice in half lengthwise. Remove the seeds and then cut each half into 1/4-inch thick slices.
  • Place the squash slices in a large bowl. Drizzle with olive oil and maple syrup and sprinkle with cinnamon. Toss to coat.
  • Spread squash slices evenly on prepared baking sheet. Place in the oven and roast for 15 to 20 minutes. Flip and roast for another 10 to 15 minutes or until golden brown and tender.



  • Maple Syrup: You can omit the maple syrup or use brown sugar instead. Use two tablespoons of maple syrup, if desired, to make it sweeter.

Creamy Parmesan Rice


  • 4 tablespoons butter
  • 2-3 cloves garlic, minced
  • 1 cup uncooked white rice
  • 1 cup water
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/3 cup fresh grated parmesan cheese
  • 1/2 teaspoon parsley (optional)
  • Splash of milk, if desired


  1. Sauté garlic and rice in butter in a medium-sized saucepan over medium heat until garlic is fragrant (about 3-4 minutes). 
  2. Add water, milk and salt then bring to a boil. Reduce heat to low (or maybe a little higher depending on your stove – you want to keep it at a slight simmer), cover and cook for 20 minutes or until rice is tender, stirring occasionally. Don’t mess around with your rice too much – just stir occasionally with a fork to make sure it’s not sticking to the bottom.
  3. Stir in parmesan cheese and parsley. If you would like yours to be creamier, add a splash of milk. Taste for salt and add more if necessary. Cover, turn off heat and let rest for 5 minutes. Enjoy!

Leek and Prosciutto Gratin

Oven: 400 degrees Total Baking time: 40 min


4 leeks cut in half and washed

3T olive oil

1 tsp salt

1/2# Prosciutto

1/2# Gruyere Cheese

2 T butter, cut into cubes

½ c chopped walnuts


Saute leeks in skillet covered with water

When “soft” remove from skillet and let cool

Butter 9×13 oven baking dish

Place leeks into baking dish

Sprinkle with salt

Pour Olive Oil over leeks

Layer slices of Prosciutto onto top of leeks

Place in oven 20 minutes, until Prosciutto crispy

Remove from oven and top with butter

Top with Gruyere Cheese and walnuts

Put back into oven until cheese melted, about 20 minutes