Delicata squash is delicious any way you slice it. Delicata, acorn, and butternut are three of my favorite varieties of squash. For delicata, wash it, cut it in half from top to bottom, then scoop out the seeds from each half with a spoon and slice into half-inch pieces. This squash is delicious simply steamed in a little water. Contributed by Meg Wolff, from A Life in Balance ^[1], ©2010, Down East Books.

Serves:  3–4

• 1 large delicata squash, thinly sliced
• 2 tablespoons brown rice syrup
• 1 tablespoon olive oil
• 1 tablespoon tamari wheat-free soy sauce
• 1/4  teaspoon sea salt
• 1/4  cup walnuts or pecans

Preheat oven to 350 degrees.

Spread the thinly sliced squash on a lightly greased baking sheet (I use olive oil), and drizzle a couple of tablespoons of brown rice syrup over the pieces. Sprinkle with a tablespoon of olive oil, tamari, and then with the sea salt. Top with chopped walnuts or pecans and bake about 30 minutes.

• Here are lots more winter squash recipes. ^[2]

To learn more about Meg Wolff and plant-based diets visit her website ^[3] and blog ^[4].  Find out more about her other book, Becoming Whole: The Story of My Complete Recovery from Breast Cancer ^[5].